When I was growing up I used to love making pudding from scratch. It was so easy and so much better than the boxed kind or especially the pre-made in those little plasitc cups. Just a little milke, sugar, vanilla, butter and cornstarch was all that was needed.Jump to Recipe
For the Specific Carbohydrate Diet (SCD) it’s easy enough to substitute honey for the sugar, but the corn starch was a little more tricky. I found that you can get a nice thick – but not too thick – pudding using eggs to thicken it.
Basically it’s like a soft custard that’s not baked, though to me it tastes much more like regular pudding than custard.
For this recipe I used lime juice, but you could also substitute lemon juice to make lemon pudding instead.
Join in the dicussion! I started a new Facebook Group – Happy Gut For Life – Beyond SCD Discussion Group where we can talk about any SCD subjects including introducing new foods that may be outside the diet. Come check it out – I’ll be disussing my own successes and failures on this topic and it’s a great place to connect with others who are exploring SCD and beyond SCD foods.
Want SCD recipes and tips emailed directly to you? Be sure to sign up for the email list!
Dairy-Free Lime Pudding
- 1 can unsweetened coconut milk
- 4 large eggs
- ¼ cup honey
- ½ cup lime juice (juice of 4 limes) You can substitute lemon juice for lemon pudding instead
Add all ingredients to large mixing bowl, stand mixer bowl, or immersion blender container
Mix on high speed for 1 – 2 minutes until well combined
Pour mixture into medium sauce pan
Heat over medium-low heat, stirring frequently for 10 – 15 minutes or until mixture thickens and thickly coats the back of the spoon
Remove from heat and allow to cool for about five minutes
Pour into ramekins and chill for at least two hours before serving (pudding will thicken more as it cools)