By Dr. Mercola
Summer and dessert are a great combination, but nothing beats a combination of lemon and coconut, which offers the best flavor and texture. This coconut pudding recipe is easy to prepare, and the fresh burst of citrusy flavor from lemon adds zing to the dish.
The coconut is celebrated in all parts of the world. Some countries even call it the “king of food” because of its benefits, from beauty regimen to daily cuisine. This recipe not only answers your sweet tooth craving but it’s also overflowing with healthy goodness. Enjoy this tropical-inspired pudding on a warm, summer evening!
2 cups young coconut
½ teaspoon lemon extract
1 teaspoon vanilla
½ teaspoon almond extract
1½ tablespoons lemon juice
2 drops stevia
½ teaspoon honey, to balance
1 pinch sea salt
1 cup water, in increments
1 cup ice cubes
In a high-speed blender, blend all ingredients, except ice, until smooth. Taste and adjust the sweetness, if necessary.
Add the ice and blend again until cool and creamy.
Serve in small ramekin dishes and garnish with lemon zest.
This recipe makes 6 servings.
(Adapted from Healthy Recipes for Your Nutritional Type)
Lemon Coconut Pudding Preparation Tips
The lemon coconut pudding recipe requires meat from young green coconuts. The meat of these young coconuts is soft, gel-like, and creamy, but it spoils more quickly than mature coconuts.1
When selecting a green coconut, choose one that is heavy and does not have a swishy sound when shaken, meaning the inside is full of water. If you’re not able to consume all the coconut meat, keep it in the refrigerator – it has a shelf life of three to four days. It’s the same with the food made with coconut meat.
However, finding young coconuts can
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