Raw “Key Lime” Pudding

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

This super-easy pudding is zesty and refreshing. You don’t need key limes to make it (you get that flavor by combining limes and lemons). If you're a tart-at-heart (like me) and love sharp, tangy notes, you’re gonna be in heaven. Those of you who like your citrus on the sweeter side may want to add more maple syrup to taste.

You could make a straight lemon pudding by using 1 cup lemon juice and 2 teaspoons lemon zest, or just lime pudding with 1 cup lime juice and 2 teaspoons lime zest. But, the combination of lemon and lime juice and rind delivers a depth of flavor that's hard to beat.

I first became smitten (or should I say bitten) with key lime mousse in the Florida everglades, in a little fishing shack off the river. The mosquitos were eating me alive! I imagined them the size of cockroaches as they successfully gnawed through my jeans! While they were biting through my jeans, I was biting my tongue, trying to prevent myself from ordering yet another and another and another key lime mousse!

This healthier incantation has a little less bite to the hips, but no less bite on the lips. Trust me – let the tart in you sing, and you won’t be sorry. This pudding is sublime.

Raw “Key Lime” Pudding

Raw “Key Lime” Pudding

Serves 430 MINS
  • 1/2 cup (120ml) fresh lemon juice
  • 1/2 cup (120ml) fresh lime juice
  • 1/3 cup (80ml) pure maple syrup, plus more to taste
  • 2 ripe avocados, pitted and peeled (no bruising or discoloration)
  • 2 cups (285g) chopped bananas (about 2 bananas)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  1. Throw all of the ingredients into your blender and blast on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste.
  2. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

Note: This pudding works best with ripe avocados that don’t have any brown discolorations. Over- ripe or bruised avocados detract from the taste.

Photo by Anson Smart from The Blender Girl cookbook published 2014 by Ten Speed Press


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