I've never been good at remembering my dreams. Often, I'll wake up, aware that I was dreaming, but still unable to grasp exactly what my dream was about. If my sleeping dreams are anything like my daydreams, half of them are probably recipes. My guess is that even if I could remember them they'd be complete nonsense, using ingredients that don't exist in measurements that are impossible to take. when I do remember my dreams, they're always just a bit abstract, as most peoples dreams are. In any case, after waking up with a grumbling stomach. My guess is I had been dreaming of lemon cream and raspberries.
This recipe actually started as a day dream, as many of my creations do. From lemony to coconutty my mind went, landing on a touch of tart raspberry. My day dream focused on the smooth texture of the pudding more than anything else. It was light, and creamy. It was clearly not panna cotta, but I knew it was set with gelatin. If Jell-o brand can figure this one out, I thought, then I can. The comparison to Jell-o Pudding was short sighted or course. They use machinery, thickeners, and actually no gelatin in their product. Still, I knew what I was looking for, and had to get my mind to stop defaulting to pudding every time I had a moment to think.
So, with an end result in mind, I gave it a whirl. Is this what it feels like when dreams become reality? Like lemon pudding? Almost like a lemon cloud, this pudding is light and fluffy, sweet and refreshing. It's grounded only by a teaspoon of raspberry-chia seed jam--a spoonful of tangy "pow" right in the middle. While it feels dream, the light an fluffy texture is all thanks to the final step in the recipe: after everything is set, the mixture gets whipped with an electric beater, yielding a fluffy mousse.
The bonus--the reason why I knew in my day dream that this pudding was set with gelatin and not eggs- is that you can share it with pretty much anyone. The number of "-free" labels it gets is absurd. Nut-free, dairy-free, grain-free. Egg-free. Nightshade-free, gluten-free, refined-sugar-free, starch-free. The list goes on. This dessert is about "-free" as they come! Here's to a happy Valentine's Day, with something sweet for everyone.
This recipe was shared at the AIP Round Table at Pheonix Helix.
Creamy Lemon Coconut Pudding
1 cup canned coconut milk
1/2 cup lemon juice
1/2 cup almond milk or other dairy replacement (coconut milk for AIP)
1 ripe banana
1-2 teaspoons honey
1 teaspoon gelatin (7g)
Option for serving: fresh berries, pureed berries, or raspberry-chia jam
1. Whisk together the lemon juice and gelatin until no clumps remain. Set aside.
2. In a blender, puree the banana with the milks and honey. Add the lemon gelatin mixture, and puree again.
3. Pour the mixture into a small sauce pan. Bring to a simmer, stirring constant for 5 minutes.
4. Pour the mixture into a glass contain with an airtight lid. Place in the fridge for at least 2 hours.
5. Just before serving, use an electric beater on high to break up the pudding. After 3 to 5 minutes, it will become creamy and fluffy. Serve immediately, topped with berries or jam. (This pudding with set again if it sits in the fridge for more than 15 minutes--it will need to be whipped again to bring back a creamy, fluffy texture).