Lemon Pudding

A silky, tangy lemon pudding made with coconut cream and no added sugar. Chew Richberry first and the lemon tastes sweet and mellow.

Total time: 3 hr 30 min
Servings: 4
Difficulty: Easy

Ingredients

¼ cup lemon juice
2 tbsp cornstarch or arrowroot starch
5.6 oz canned coconut cream
½ cup coconut milk

zest of 1 lemon
pinch turmeric, for colour (optional)
coconut whipped cream, for topping
fresh mint, to serve (optional)

Directions

Mix the lemon and starch.
Whisk the lemon juice and cornstarch together in a small saucepan until there are no lumps.
Add the coconut.
Whisk in the coconut cream, coconut milk and lemon zest until well combined.
Cook gently.
Set over medium heat, add the turmeric and keep whisking as the mixture comes to a low bubble (not a boil), 5 to 10 minutes.
Rest and chill.
Take off the heat, rest 15 minutes, then whisk once more. Transfer to a glass bowl or jar, cover and refrigerate for a few hours to set.
Serve.
Top with whipped coconut cream and fresh mint, if you like.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 387 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.