Melon pudding
Prep
120 min
Cooking
15 min
Difficulty
Easy
Instructions
Blend the melon with the almond milk until you have a smooth purée; pour the purée into a small saucepan. Add the lemon zest, cornstarch, and sifted sugar.
Stir with a whisk, place over heat, and cook the mixture until it begins to thicken; this will take about 8–10 minutes.
Turn off the heat, remove the lemon zest, and add the yogurt.
Stir the mixture and pour into two small bowls (or several smaller bowls); let cool to room temperature and refrigerate for at least 2 hours.
Garnish with fresh mint, almonds, and coconut flakes.
Products used
Ingredients
300g
melon flesh (net weight)
100g
plain soy yogurt (or cow's milk yogurt)
80g
powdered sugar
1/2 untreated lemon
40g
cornstarch
fresh mint, almonds, coconut flakes to taste
