You know me, I can’t make a lime recipe without trying a lemon version of it too! And dare I say this pudding is better than the lime pudding. Or perhaps, I just love lemons a little more deep down.
The whole pudding idea came into my head as I have been trying to think of creative snacks to feed my kids in between school and activities. My daughter starts Kindergarten in just a few short weeks. And although she will only go to school half-days in the afternoon, I know she will come home “starving” as she puts it. Having a snack ready ahead of time (or one I can whip up in a few minutes), will make life a lot easier on all of us.
This pudding is jam packed with healthy fats, good for growing brains and balancing glucose levels. It also contains a large amount of Vitamin C from antioxidants in the lemons. I have to admit I had leftovers of this pudding from last night and I ate it for breakfast. Yep, it was THAT good.
Add to Vitamix or Blender:
1 medium size avocado
1/2 can of coconut milk (see notes below)
1/2 cup unsweetened, coconut flakes
Pulp of 2 organic lemons and the juice squeezed out (discard rinds and seeds)
4 Tbsp. lemon juice (in addition to the 2 lemons and their juice)
4 Tbsp. raw honey
1/4 tsp. NuNaturals lemon stevia
*I used Thai Kitchen Coconut Milk for this recipe and only the top 1/2 of the can which is mostly coconut cream)*
Blend on high for 2 minutes. Place container in the refrigerator for 1 hour to chill. Serve and enjoy!
Optional-Top with coconut flakes and lemon slices on top.
Makes 4 servings
This is linked to Gluten Free Tuesday, Unprocessed Fridays, Wildcrafting Wednesday, Cast Party Wednesday, Melt in Your Mouth Monday, Monday Mania and Friday Food, Freaky Friday, Fit and Fabulous Fridays, Fresh Bites Friday, Whole Food Fridays, Keep It Real Thursdays, Full Plate Thursday, Pennywise Platter, Tastetastic Thursday, Gluten-Free Wednesdays, Frugal Days, Sustainable Ways, Real Food Wednesday, Allergy-Free Wednesdays, Tasteful Tuesday, Fat Tuesday and Slightly Indulgent Tuesday.