Lemon Cream Coconut Pudding

Discussion in 'Recipes' started by Diane Lane, Jun 13, 2016.

  1. Diane Lane

    Diane Lane Very Well-Known Member
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    This looks like a nice easy dessert to make. I've been in a pudding mood lately, and so when this came across my desk I held onto it, and thought someone here might be interested. It has no egg, nuts, peanuts, gluten, or soy.

    lemon cream coconut pudding.jpg http://chefthisup.co/recipe/36312/pudding-with-lemon-cream-and-coconut/

    Ingredients (4 people):

    • 80 ml lemon juice (juice of 2 lemons)
    • 60 grams of sugar
    • 250 ml cream
    • raspberries and grated coconut for garnish (optional)
    Preparation:

    • Put the lemon juice and sugar in a saucepan and heat until sugar is dissolved.
    • Heat in a second saucepan the cream (don’t heat the lemon and cream together otherwise it will curdle) until it is boiling.
    • Pour the hot cream with the lemon mixture and beat well with a whisk.
    • Divide the pudding over the 4 bowls or glasses.
    • Let the trays cool slightly for 15 minutes on the work bench and then put them in the refrigerator to cool completely (at least 2 hours). The custard will thicken slightly.
    • Just before serving, you put some raspberries on the pudding and sprinkle some coconut on top. (Optional, but very tasty!)
     
    #1
    Chrissy Cross likes this.
  2. Texas Beth

    Texas Beth Well-Known Member
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    I looks like a perfect summer desert: light and tasty. Thank you for sharing.
     
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