Eosinophilic Esophagitis Friendly Blueberry Lemon Coconut Pudding Cups
Total time2 hr 30 min
Prep time15 min
Cook time15 min
4.7(22)
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Learn more →Ingredients
4 servings
For the pudding
- 2 ¼ tsp powdered gelatin (1 standard packet)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp honey
- 2 tbsp arrowroot starch
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- ¼ tsp vanilla powder
For the blueberry topping
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like a thick, opaque gel.
- 2
Whisk together the arrowroot starch and 2 tablespoons of the coconut milk in a small bowl until smooth and lump-free, then set aside.
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