This pudding came from one of those days when I wanted something sweet but not heavy. Something I could throw together with pantry staples no oven, no mixer, just a whisk and a spoon. The combo of creamy coconut and bright lime reminds me of beach vacations, and the texture? Like silky pie filling in a bowl. It’s one of those recipes I come back to again and again — and my kids are always asking if there’s more in the fridge.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk

• 1 tbsp lime zest

• 1/4 cup fresh lime juice

• 3 tbsp maple syrup or honey (adjust to taste)

• 2 tbsp arrowroot starch or cornstarch

• 1/2 tsp vanilla extract

• Pinch of sea salt

Instructions

1. In a saucepan, whisk together coconut milk, lime zest, lime juice, sweetener, vanilla, salt, and starch until smooth.

2. Heat over medium, whisking constantly until it begins to bubble and thicken (about 5–7 minutes).

3. Once thickened, remove from heat and let cool slightly.

4. Pour into serving glasses or jars and refrigerate for at least 1–2 hours until chilled and set.

5. Top with extra lime zest, coconut flakes, or berries before serving.

Sarah’s Tips

• For a creamier texture, use a mix of coconut cream + coconut milk.

• Add a few chia seeds after cooking for extra fiber + texture.

• This also makes a great pie filling or parfait base!

Nutrition (Per Serving, 1 of 4)

• Calories: 185

• Protein: 2g

• Carbs: 12g

• Sugar: 7g

• Fat: 16g

• Fiber: 2g