My mom traded me some lemons and limes for avocados so I had a lot to use up. I have never been a fan of sweet desserts and tend to gravitate towards the key-lime pie and lemon-graham cracker crusted ones... so this is my take on those! The smoother the curd, the smoother the end result. If you cant find coconut cream, let a can of full-fat coconut milk sit and, without shaking it, open it, the top will be solid with the milk below, that top area is just like coconut cream. It's so flavorful I only need to eat a small amount so this made 4 servings for me.
Lemon- Coconut pudding- 1 Lemon, juiced and zested
- 1 Lime, juiced and zested
- 3 Tbsp Raw Honey
- 3 Tbsp Coconut Oil
- 2 Eggs
- 1 Cup Coconut Cream
1. In a sauce pan, Whisk the eggs, zest and honey together until smooth. Set over medium heat and add the oil and juice (about 1/4-1/3 juice total.) Whisk occasionally until small bubbles form at the top and it starts to thicken.
2. Take off the heat. Strain through a fine mesh sieve.
3. Add the coconut cream and whisk until smooth, pour it into airtight containers (I used jelly jars) and chill in the fridge at least 30 minutes- it will thicken a little more. Stir before serving. I topped mine with unsweetened coconut flakes and a little more zest. Enjoy!!!