Tags
canned coconut milk, dairy free, dessert, gluten free, lemon curd, lemon pudding, roasted strawberries, virgin coconut oil
Doesn’t that look delicious? It is! It is my new favorite dessert and it gets devoured every time I make it. The only way you won’t like this dessert is if you hate lemons or strawberries and if that’s the case, I really do feel sad for you.
This recipe came about because I made some Lemon Curd to fill some thumbprint cookies and I ended up having extra curd so I thinned it out a bit (and made it creamier) with a small amount of coconut milk. It was delicious! Then I decided to try roasting strawberries because I had never done it before and I was curious. Well, the strawberries turned out great -roasting them really brings out their sweetness and color. And they were amazing as a topping for my Lemon Curd Pudding. 🙂
Lemon Curd Pudding
1/2 c. – 3/4 c. honey*
2 T. cornstarch
3 tsp. lemon zest (or 1 drop doTerra Lemon essential oil)
6 T. lemon juice
6 T. water
6 egg yolks, beaten
1/4 c. virgin coconut oil
1/4 c. – 1/3 c. canned coconut milk
In a saucepan stir together cornstarch, lemon zest (if using essential oil -don’t add until the end), lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 more minutes. Remove from heat. Add coconut oil and stir until melted and fully incorporated. Pour into a glass bowl, put a lid on and place in the fridge until cool. When curd has cooled add coconut milk (until desired consistency has been reached) and lemon essential oil (if using).
Roasted Strawberries
1 lb. strawberries, hulled and quartered
2 T. coconut oil, melted
dash of salt
Preheat oven to 350. Place strawberries on a cookie sheet and drizzle with coconut oil and sprinkle the salt on. Stir strawberries with spatula until fully coated. Spread them out evenly on the pan and bake for 25-30 minutes. Top your Lemon Curd Pudding with the Roasted Strawberries and enjoy!
Life with the Stewarts 
I love lemon curd! That looks delicious!
Looks yummy! I love how you bake and cook so much, I need to do that more 🙂