I love making food for my husband that is both healthy, tasty, and something he has not had in a while due to the food allergies and sensitivities. This is one such recipe. It’s creamy, lemony, and fills that pudding craving he sometimes gets. It’s low in sugar, has no dairy and no gelatin. It is something special and I plan on experimenting with the flavors.
Vegan Lemony Pudding
- 1 can coconut milk (full fat)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- Grated rind of one lemon
- Juice of one lemon
- 1/4 cup organic coconut sugar
- 4 Tablespoons Agar flakes (seaweed)
- Enough water to thin milk to make 4 cups liquid
Measure coconut milk into 4 cup glass measuring cup. Add water or thin milk to make 4 cups. Pour into saucepan. Add extracts, lemon juice, sugar and agar flakes.
Bring to a boil. Lower heat to simmer for 5 minutes. Remove from heat. Cool in refrigerator until set. It will separate in the cooling process. To cream it up again, spoon it into the food processor and whirl it for a couple of minutes.
Enjoy as is or pour into a organic graham cracker pie crust.
Makes 4 servings