½ cup of honey
2 ¾ cups of unsweetened, all natural, coconut milk
1 large egg, beaten
3 Tablespoons Minute Tapioca
1 teaspoon pure almond extract
Zest of 1 medium lemon
Juice of 1 medium lemon strained, about 3 tablespoons
Stevia to taste
Whisk together, honey, coconut milk and egg until blended, add 3 Tablespoons Minute Tapioca, stir and let stand ten minutes.
In medium size sauce pan, cook pudding mixture over medium heat, stirring constantly while pudding comes to a soft rolling boil. (a boil that cannot be stirred down) Remove from heat and fold in 1 teaspoon of pure almond extract, lemon zest and lemon juice. If a sweeter taste is desired, add ¼ teaspoon of white Stevia extract powder. Continue to add ¼ t. at a time until desired sweetness.
Allow pudding to cool 20-25 minutes. Cover with plastic wrap while cooling. Pudding will thicken as it cools. Yield about 6 cups. Spoon pudding into dessert glasses. (I used four Margarita glasses and garnished with a rounded teaspoon of toasted coconut and slice of lemon. Serve warm or chilled.
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Annie Albert