Lemon Coconut Pudding





Yield 2 Servings


1/2 cup of filtered water

1/4 cup of lemon juice

2 tablespoons of grass-fed beef gelatin

1 cup of full fat organic coconut milk (in can)

¼ tsp of vanilla extract

Stevia to taste


Step #1:  First, Put 1/2 cup of water into a pan, sprinkle the gelatin over the water and set aside for a few mins until it becomes soft and spongy.

Step #2:  Next, put the lemon juice, coconut milk and vanilla into a mixing bowl or mason jar.

Step #3:  Next, heat the gelatin mixture on low- low heat just until dissolved and no more.

Step #4:  Right when the gelatin is dissolved, remove from the heat and stir in the honey or stevia then immediately whisk into the lemon coconut mixture.

Step #5:  Divide mixture between 2-3 small glasses and chill until set.  You can keep left overs in refrigerator for a few days.

Step #6:  Serve and Enjoy!

Courses Breakfast

Nutrition Facts

Serving Size 3/4 cup

Amount Per Serving

Calories 244

% Daily Value

Total Fat 23 g


Total Carbohydrates 3 g


Protein 10 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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