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Paleo Lemon Pudding with Strawberries
I’m pretty much obsessed with lemons if you didn’t figure that out by now. So far I’ve made Paleo Lemon Bread, Paleo Lemon Pudding Cake, Paleo Easy Lemon Fruit Dip…..and now Paleo Lemon Pudding with Strawberries.
This dairy free lemon pudding is creamy, delicious and perfectly lemon-y. And really easy to make. Plus it’s made with super nutrient dense ingredients like coconut milk and egg yolks.
It’s great by itself. But, I think it’s even better topped with some fresh sliced fruit. And my pick is strawberries. Lemon and strawberries has always been such a great flavor combo in my book.
And lately, I’ve been making adorable little parfaits with my Paleo Lemon Pudding.
Just layer a sprinkle of nuts (use seeds like pepitas and sunflower if you are allergic to nuts) then add a spoonful of strawberries and then add a big dollop of pudding. I mean, seriously, how cute is this?! 🙂
If you are looking for a cute, healthy and easy dessert that will impress, give this recipe a try!
Paleo Lemon Pudding with Strawberries Recipe
- 1 can of full-fat coconut milk (I use THIS)
- 1 lemon, zested and juiced
- ½ teaspoon pure vanilla extract
- 2-3 tablespoons honey or sweetener of choice
- 1 teaspoon gelatin (I use THIS)
- 3 egg yolks
- 1 cup of strawberries, sliced
- Mix together the first 5 ingredients in a medium pot and let set aside to sit for 5 minutes.
- Turn on the heat on your stove to medium and whisk in the egg yolks.
- Stir constantly for 5-8 minutes or until mixture is heated and bubbles begin to appear around the sides and top of the mixture. Do NOT bring to a boil (important).
- Pour into serving cups (mixture will be thin) and refrigerate for 4 hours or until completely chilled.
- Before serving, top with sliced strawberries (or any other sliced fruit) and enjoy!
Click HERE to pin this Paleo Lemon Pudding Recipe:
Are you obsessed with lemon flavors, too? Do you have or know of any great lemon recipes I should try? Leave me a comment 🙂
Can I make this without the egg yolks? I’m on aip right now. Thanks!
Lauren, I’m experimenting this week using arrowroot instead of egg yolks. I will comment back when (or if!) I get the right ratios and let you know if it turned out. Cross your fingers 🙂
can I make this without gelatin?
Yes! Although I have not made this with agar agar, you can use that. Powdered agar agar is a 1:1 substitute for gelatin so use 1 teaspoon agar agar powder. I am making experimenting this week with using arrowroot powder instead of gelatin, too. I will comment back when I get the right amount 🙂
I have yet to try this and I can’t wait. I, too, love lemon desserts. I just made lemon pound cake the other day. .. and I love that it’s paleo. Anyway, where did you get the cute little curved parfait bottles in your pic?? They are so cute. They look like mini milk bottles. Please let me know.. 🙂 And also, Any updates on using agar or arrowroot?
Thanks,
Minneli
Hi Minnell! I got them at a thrift shop! I love finding treasures like that at thrift shops and garage sales. Also ,I haven’t tried the agar or arrowroot yet….been sooooo busy this summer 🙂 But I should make time for more Lemon Pudding, right? 🙂
These jars look like they are from a line of yoghurt we can buy at the health food store sometimes, or from Trader Joes.
Yum, I am also a lemon loving lady! :o) Will try these soon.
What is the scoop on the green and red can of gelatin? I see one is for cold and the other for heating. Is the green one safe to put raw in smoothies? I have never bought it. Please let me know. (i know you have really done great research before you publish a recipe)
Thanks.
Hi Suzanne! Please forgive me – I must have overlooked your comment and am just now seeing that I didn’t reply. The green one is safe to put in smoothies and what I use to put in my smoothies and also my tea in the morning. The green can gelatin won’t gel and mixes very easily in hot or cold beverages. Recipes like this lemon pudding that rely on the gelling for the recipe to work need to use the red can because it gels 🙂
Delicious and SO RICH! Definitely needs fruit to slice the heaviness. I ate it with fresh raspberries on top and will make it parfait-style next time. Thanks for another FANTASTIC recipe!
Yum!! Thanks for the comment, Trish!
Hello, I so wanted this to come out good. I buy pastured eggs and I don’t like to wasted them. Hope you can help me with this. I made this with all the ingredients, including the full fat BPA free coconut milk. I came out in the right testure but it tasted watery. I love lemon anything so I was excited about this recipe.
I would love to try it again.
Thank so much,
Yoli
Hi Yoli! Hmmm….did you use just the yolks and not the whole egg? That’s the only thing I can think of that may have gone wrong. I’m a little stumped if not! It should be really rich – definitely not watery. I hope we can figure this out!
Perhaps the Lemon size. I was wondering about that because the organic lemons are very little. I thought I would need two according to the picture of your lemon.
But you only mentioned egg yolks, not whole eggs…now I’m confused. Please explain.
I must have left that comment when I wasn’t quite awake yet! I was the confused one!!! Thank you for catching that, Joanna. What I meant to write is that maybe she used whole eggs and not just the yolks.
I was wondering how much lemon juice is standard for a lemon. 1/2 cup? That could be the issue, and I’m thinking about using our tiny Mexican limes, so I need to know measurements, not just amount of whole fruit(s) juiced. Thanks!
Hi Janet! There’s about 3 tablespoons of lemon juice in a standard size lemon. Hope you like this!
what size can of coconut milk? They come in different ounces.and just wanna get my portions right
Hi Nikki! The one I use is 13.5 ounces.
Hello,
I know this recipe was from quite a while ago but I came across it now and made it. I’m not sure what quite went wrong because my pudding never quite thickened up enough like a pudding. I think I didn’t use the gelatin right. I know in most gelatin recipes it has to sit in cold water – does the coconut milk have to be cold and is it used in lieu of the water? How thick should the recipe turn out? I definitely want to try it again, I just don’t want to mess up again!!
After an hour a so, I decided to try and fix my thin pudding. I decided that I had not soaked and dissolved the gelatin correctly, and when stirring up the pudding, I kept finding big white globs of rubbery gelatin. So, I put it all through a sieve and had the mixture with no gelatin. I heated up that mixture and dissolve a new teaspoon of gelatin in 1 tbsp of water than added it to the simmering lemon mixture until it dissolved. I returned them to the fridge, but they ended up cooling for 12+ hours. When I took it out, it had set a little too much, more like a firm jello. I put it all into one bowl, added some cream, and whipped it all together. Topped it with strawberries and whip cream. My family really loved it and I was definitely glad I took the time to fix it! It was delicious!
Mine never thickened, but it was delicious! I drank it right up. I was talking to a friend while making it so I’m guessing I boiled the mixture and ruined the gelatin. I’ll gladly try it again!
Ha!