Key Lime Pudding

from The Blender Girl cookbook
April 7, 2010

This super-easy key lime 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 pudding 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 pudding.

This healthier incantation using a base of avocado and banana 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.

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Key Lime Pudding

This raw vegan “key lime” pudding from The Blender Girl cookbook is super easy and absolutely delicious.

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1 teaspoon finely grated lemon zest
  • 1/2 cup (120ml) fresh lemon juice
  • 1 teaspoon finely grated lime zest
  • 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 (2 medium bananas)
  • Pinch of Celtic sea salt

Instructions

  1. Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until well combined. Tweak 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. 
  3. Note: This pudding works best with ripe avocados that don’t have any brown discolorations. Over-ripe or bruised avocados detract from the flavor.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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