Description
Cold and creamy dairy free pudding. Sweet red cherries, tart fresh limes, and creamy coconut milk!
Ingredients
Scale
- 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!