I think its still a thing, the cherry limeade from Sonic? Oh man, any chance we could get, with any spare change we could find, my siblings and I would walk or bike in the hot Texas summer sun to Sonic. You know the kind of heat that hits the pavement and radiates upward, baking you from every angle? That kind of heat makes a cold cherry limeade taste like a sip of heaven.
I digress. Cherry lime coconut pudding: the combo is pretty amazing on any kind of day! They are all pals and my bet is they’ll stay that way forever! And this pudding. Cold, creamy, a little sweet, a little sour. It wakes you up with refreshment!
This is wonderful to make in the morning and keep in the fridge till serving. Then when its the late afternoon, everyone is hot and sticky and you can feel the grumps about to sweat out of everyone’s pores …set this out. Smiles.
One things for sure, it made my girls smile happy.
Cherry Lime Coconut Pudding (Dairy Free)
- Prep Time: 15 mins
- Cook Time: 1 hour 7 mins
- Total Time: 1 hour 22 mins
- Yield: 4 1/2 cup servings 1x
- Category: Dessert
Description
Cold and creamy dairy free pudding. Sweet red cherries, tart fresh limes, and creamy coconut milk!
Ingredients
- 6 oz sweet red cherries (about 1 cup un pitted), pitted and quartered
- 4 egg yolks
- 1 tablespoon lime zest
- 1/2 cup granulated sugar*
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 can full fat coconut milk
- 1/2 cup fresh lime juice (4–5 small limes)
- 2 tablespoon coconut oil
Instructions
- Prep the cherries and set aside. Whisk the egg yolks with the lime zest and set aside.
- Whisk the sugar, cornstarch, and salt in a medium saucepan and then bring the heat to medium-low. Add the can of coconut milk and really whisk, whisk, whisk to get any clumps out. Add the cherries.
- Add the yolk mix and whisk almost continuously for 5-7 minutes until the mix is thickening into a custard. You should be able to leave slight trail marks with your whisk and the pudding should cling to the whisk.
- Remove from heat and stir in coconut oil and lime juice.
- Here you have two options: strain the mix into individual dishes or don’t strain it and keep the cherries in. I like both ways. My girls preferred it strained.
- Place plastic wrap on the surface of pudding so it doesn’t leave a film on the surface. Refrigerate until cold, at least 1 hour, preferably at least 4 hours. This keeps well up to 24 hours.
- NOTE: Sugar is sugar but if you prefer honey, go for it! It will change the texture and flavor a bit. I haven’t tried it this way but I am curious to hear how it works if you use any alternative sweeteners!
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