Citrus is in season and I’ve had a wonderful time exploring all that is offered. Satsumas, blood oranges, pink lemonade lemons, and Meyer lemons.
(This is a pink lemonade lemon – the palest pink yellow outside, to reveal a grapefruit pink flesh).
The Meyer lemon is something else – thought to be a cross between and a mandarin orange. Sweet tart, round, and deep yellow – like vibrant sunshine.
Meyer Lemon Coconut Cream Pudding
1 c. unsweetened light coconut milk
2 tsp. agar agar flakes
1/4 c. Meyer lemon juice (the juice of one large Meyer lemon)
1 pck. (2 if you like things sweeter) stevia
1 tsp. vanilla extract
1/8 tsp. ground ginger
2 Tbs. raw almond butter
2 Tbs. coconut butter
1/4 c. raw walnuts
1/4 c. toasted hazelnuts
2 tsp. fresh Meyer lemon zest (the zest from the one large Meyer lemon)
Combine the coconut milk and agar agar and quickly bring to a boil. Reduce heat to barely a simmer for approximately 5 minutes. Add lemon juice, stevia, vanilla, and ginger and stir to combine. Transfer to a bowl to allow to cool and set at least 1 hour.
**Perhaps your pudding will look this way. I, in my true form, devoured my pudding before having the patience for photographs. My mixture appeared similar to above – but honestly – I have no idea what the above is photographing. I saw the image, I used it, and there you have it.