Check out what my friends at My Sequined Life about this lemony pudding essence. Like them, I found it to be the perfect dessert:
“I’ve been listening to all the music from my college days too and I love the nostalgia! I also love any dessert that contains fruit , pudding and vanilla cookies! It sounds amazing and I love all those delicious berries!!”
Ingredients
1/2 cup Domino granulated sugar
2 tbsp Argo cornstarch
1/4 tsp Morton salt
2 1/4 cups Thai Kitchen lite coconut milk
4 large Eggland’s Best egg yolks
2 1/2 tbsp lemon zest (from about 3 lemons)
1/2 cup freshly squeezed lemon juice
2 tbsp Nutiva Virgin coconut oil
27 Keebler Vanilla Wafers
Instructions
To make the pudding:
Measure out sugar, cornstarch, and salt into a medium-sized saucepan and whisk to combine evenly. Pour in coconut milk and whisk until mixture is well-combined and smooth. Set saucepan over medium heat.
In a small bowl, whisk together egg yolks until combined. Pour yolks and lemon zest into saucepan with coconut milk mixture and whisk. Stir the mixture frequently as it cooks, increasing stirring as it begins to thicken (this took about 12-15 minutes for me). The pudding will be finished cooking when it can coat the back of a wooden spoon.
Remove saucepan from heat and pour in lemon juice and coconut oil. Whisk or stir until the oil has melted and the juice is well-mixed. Let pudding sit and cool until it reaches room temperature (see tip in notes below).
Once room temperature, pour pudding through a strainer to remove out the lemon zest. If not assembling right away, you may refrigerate pudding to thicken before continuing.
To assemble:
Line the bottom and sides of a four-cup dish or bowl with Keebler Vanilla Wafers. Pour half of the pudding into the dish, and then place another layer of Keebler Vanilla Wafers over top and along the sides. Pour remaining pudding over top. Refrigerate for at least 1-2 hours to chill the pudding.
Before serving, top with blueberries and raspberries, or your favorite fruit.
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Quick Tip: Serve this pudding with cool whip and lemon zest.
Thank you to My Sequined Life for this recipe.
I MADE THE TOMATO SOUP CAKE MAYBE 40 YEARS AGO AND LOVED IT. i DO NOT DO MUCH BAKING. CAMPBELL SOUP COMPANY WAS IN OUR BACKYARD IN TORONTO,ONTARIO. CANADA. WHILE GROWING UP. i WILL TRY IT AGAIN SOON. HOPE THE GREAT GRAND CHILDREN WILL LIKE IT. TOO.