SCD Recipe: Lime Pudding and Pudding Pops

I’ve been experimenting with trying to make a Specific Carbohydrate Diet pudding for a while now. Since cornstarch isn’t allowed, it’s hard to get pudding to thicken the right way. I’m happy to say this lime pudding came out great!

Since the weather has been so warm lately, I decided to freeze some into pudding pops, which turned out to be a nice, refreshing treat.

To thicken the pudding I used eggs, which really makes this a soft custard. There are a couple of important things to remember when combing eggs with hot milk (coconut milk in this case) –

  • Temper the eggs by slowing adding the milk to the beaten egss, while whisking. This keeps the eggs from scrambling in the liquid and creating lumps.
  • Patience: Stir the mixure over medium-low heat until it thickens. Cooking too fast will creat lumps and can burn the mik.

You can also easily make a lemon pudding by substituting lemon juice for the lime.

5 from 1 vote

SCD Recipe: Lime Pudding and Pudding Pops

Course Dessert, Snack
Cuisine Gluten-free, Paleo, SCD Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Pops or ramekins


  • 4 large eggs
  • 1/2 cup lime juice
  • 1/4 cup honey
  • 1 cup full-fat canned coconut milk


  1. Add eggs, lime juice, and honey to a large bowl

  2. Mix on high speed for 5 minutes

  3. Add coconut milk to a medium saucepan 

  4. Heat milk over medium-low heat until it just starts to warm up

  5. While whisking egges, slowly add the conconut milk about one tablespoon at a time until it is all combined

  6. Pour mixture back into the saucepan and return to heat

  7. Stir for 10 to 15 minutes until mixture thickens

  8. Remove from heat

  9. Pour into ramekins and/or a popsicle mold

  10. Allow to cool to room temperature

  11. Refrigerate pudding. Place popsicle mold in freezer

  12. Chill  or freeze for several hours

Sherry Lipp
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2 thoughts on “SCD Recipe: Lime Pudding and Pudding Pops

    1. I only use honey for cooking and it’s the only SCD-allowed sweetener, but I would say for non-SCD maple syrup would be the closest substitute. I have never cooked with stevia before but I know it’s sweeter than honey. You could try to find some custard or pudding recipes that use stevia to get the proportions.

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