Oh Yeah Paleo Lemon Cream Pudding with Strawberry Sauce

Oh Yeah Paleo Lemon Cream Pudding with Strawberry Sauce
Paleo Lemon Cream Pudding With Strawberry Sauce

By Ingrid DeHart @eat_well_enjoy_life

DESCRIPTION

A light and creamy lemon pudding with a luscious fresh strawberry sauce that’s gluten free and dairy free.

INGREDIENTS

LEMON CURD -3 pastured eggs -1/2 cup lemon juice, freshly squeezed (about 3 lemons) -1 tablespoon grated lemon zest (organic is best) -6 tablespoons raw honey (120 grams) -5 tablespoons refined ghee, coconut oil, or grass fed butter (70 grams) -Pinch pink sea salt

COCONUT CREAM -1 tablespoon Hearthy Gelatin -1 cup light coconut milk

STRAWBERRY SAUCE -1 ½ cups organic strawberries, fresh or frozen, coarsely chopped -2 tablespoons maple syrup or honey -1 teaspoon lemon juice

INSTRUCTIONS

LEMON CURD

In a medium saucepan, whisk together the eggs, lemon juice, zest and salt using a wire whisk.

Turn on the heat to medium and add the honey and ghee or coconut oil.

Continue to whisk while cooking for about 30 seconds, until the honey and oil have melted, and all is combined. Keep whisking and turn the heat to med/low.

Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon, about 5 minutes. (Don’t worry if there are a few lumps). Remove from heat immediately. Pour the curd through a mesh strainer into a bowl. Since it’s thick use the back of a spoon to push it through the strainer.

Set the curd in refrigerator to chill until thickened and cold while you prepare the coconut cream and strawberry sauce.

COCONUT CREAM

Put coconut milk in a small saucepan. Sprinkle with the gelatin and let sit 5 minutes until it blooms (swells as it absorbs the liquid). Turn the heat on medium and whisk until the gelatin dissolves, about 2 minutes. Pour into a bowl and refrigerate until set, about 2 hours.

Once the lemon curd and coconut cream are chilled, put them together in a food processor and process until smooth and creamy.

Strawberry Sauce

Place strawberries, maple syrup or honey and lemon juice in a small saucepan and turn heat to medium/low until strawberries begin to break down while stirring.

Continue to cook on low heat simmering for 2-3 minutes or until thickened, set aside to cool.

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