Lime Pudding with Coconut and lavender topping (GF,V)

                                                           

                                                                 

This recipe is for a lime pudding with a coconut butter or coconut whipped cream topping and lavender. If you have lavender essence or extract, you can put in a little with the pudding or the coconut whipped cream (or even stir it up with the coconut butter before putting it on top). I only have the edible dried buds, so thats what I used. I call this a pudding, though it is almost more of a mousse. It's much lighter than a typical pudding. 

Lime Pudding

Serves 2

-1/2 lite firm silken tofu block

-1 tbs agave 

-1-2 tsp vanilla extract

-juice of 1 lime (I started with 1/2 a lime then slowly increased it as I blended)

-2 tbs coconut cream/milk (can use coconut cream or get the coconut cream from a can of full fat coconut milk-see my post on the chocolate avocado pudding and coconut whipped cream to see how to extract that part)

Topping Options:

-Coconut whipped cream (recipe under entry for chocolate avocado pudding)

-Coconut Butter

-Lavender Buds (the edible kind) or edible Lavender essence/extract

Non-Food necessities for recipe:

-Blender or food processor

-Sharp knife

-tbs

-microplane

Directions:

1. Combine all lime pudding ingredients into blender or food processor

2. Blend until creamy

3. Pour into two dishes or glasses

4. Refrigerate for at least an hour before serving- it will thicken up. The longer the better.

Before serving:

Top with coconut whipped cream or coconut butter, then take microplane or shredder and shred lime skin on top for added color. Sprinkle lavender on top. 

The cool thing about coconut butter is it hardens to form a ''shell'' on top. So when you go to eat it, you get to crack the coconut butter layer with your spoon. 

Toppings:

I would have used the coconut whipped cream, but I did not have any cans of coconut milk left to extract only the cream from. So instead I poured about a tablespoon of coconut butter on top. I then shaved the lime on top and also poured on some lavender buds. For the lavender, rub between two fingers as you sprinkle it in, as this will bruise and bring out the oils where the flavor is. 

You could also sprinkle/pour some crushed vegan graham cracker on top for more traditional flavors.

                                                                     

For the lime pudding (without coconut butter topping) the nutrition breakdown I configured is: 

Calories 167

Calories from Fat 80

Total Fat 8.9g14%

Saturated Fat 7.5g38%

Sodium 101mg4%

Carbohydrates 15.6g5%

Dietary Fiber 0.1g0%

Sugars 12.3g

Protein 7.5g

Vitamin A 0% · Vitamin C 15%

Calcium 4% · Iron 4%

Keep in mind that when I poured it into servings, I poured it into 1 1/2 servings, so if you do 2 servings for this recipe, it will be less calories/fat/etc. I used Calorie Count to configure it. 

                                                  Breaking the coconut butter shell with my spoon.

I hope you enjoy! Let me know how it turns out for you and if you make any changes :). 

Jessica