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Classic Lemon Pudding With a Twist
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Equipment:
Medium saucepan
whisk
measuring cups
measuring spoons
mixing bowl
serving dishes
Cuisine Type: American
This Classic Lemon Pudding With a Twist elevates the traditional lemon pudding into a vibrant dessert that’s both invigorating and indulgent. The creamy, tangy lemon base is enriched with a hint of coconut milk, which adds a subtle sweetness and a unique flavor profile.
Finished with a sprinkle of toasted coconut and a few fresh mint leaves, this pudding becomes not only a delightful treat for the taste buds but also a visually appealing dessert for any occasion. Perfect for warm weather gatherings or as a light finish to a hearty meal, this pudding is easy to prepare and can be made ahead of time.
The combination of zesty lemon and creamy coconut makes each bite a revitalizing experience, while the added textures of toasted coconut and mint provide a delightful crunch and aromatic touch. Whether served at a family dinner or a summer barbecue, this pudding is sure to impress.
Ingredients:
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups coconut milk
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Toasted coconut flakes (for garnish)
- Fresh mint leaves (for garnish)
Instructions:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. This will be the base for your pudding and will help guarantee a smooth texture.
- Gradually pour in the coconut milk while whisking continuously to prevent lumps from forming. Place the saucepan over medium heat and continue to whisk until the mixture starts to thicken and bubble, about 5-7 minutes.
- In a separate mixing bowl, lightly beat the egg yolks. Once the coconut mixture has thickened, slowly ladle about a cup of the hot mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. This step prevents the yolks from scrambling when added to the hot mixture.
- Pour the tempered egg mixture back into the saucepan with the remaining coconut mixture. Stir in the lemon juice, lemon zest, and vanilla extract. Continue to cook over medium heat for 2-3 more minutes until the pudding is thick and smooth.
- Remove the saucepan from heat and transfer the pudding into individual serving dishes or a large bowl. Allow it to cool at room temperature for about 10 minutes, then cover with plastic wrap and refrigerate for at least 2 hours before serving.
- Before serving, garnish each portion with a sprinkle of toasted coconut flakes and a few fresh mint leaves for an added touch of flavor and presentation.
Extra Tips:
To add an extra layer of flavor, consider incorporating a few drops of lemon essential oil or a splash of rum to the pudding mix before cooking. If you prefer a lighter version, you can substitute part of the coconut milk with almond milk for a less rich pudding.
Make sure to taste and adjust the sweetness according to your preference; adding a bit more sugar or lemon juice can enhance the flavors beautifully.
Enjoy your delightful lemon pudding!
