Dessert for 4

Lemon Berry Coconut Pudding

Name: Lemon Berry Coconut Pudding
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/4 cups full-fat coconut milk; 1/2 cup granulated sugar; 4 tbsp cornstarch; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 cup fresh blueberries; 1 cup fresh or frozen raspberries; 2 tbsp granulated sugar; toasted coconut flakes

$7.58for 475 minServes 4

Coconut pudding thickens on the stove with lemon zest and juice, then chills before receiving sweetened berries and coconut.

Photo: immigrantstable.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Coconut milk, 19 oz$0.14/oz typical	19 oz	$2.68Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.10Typical price
	Juice, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
	Berries, 10 oz$0.40/oz typical	10 oz	$4.00Typical price
	Shredded coconut, 0.5 oz$0.30/oz typical	0.5 oz	$0.15Typical price
Total for the servings shown		$7.58

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

75 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Desserts Back to school Summer

Typical price

$1.90 per serving$7.58 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/4 cups full-fat coconut milk
1/2 cup granulated sugar
4 tbsp cornstarch
1 tbsp lemon zest
2 tbsp lemon juice
1 cup fresh blueberries
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
toasted coconut flakes

Steps

Whisk coconut milk, one-half cup sugar, and cornstarch in a medium saucepan until smooth.
Cook over medium heat for 6 to 8 minutes, whisking constantly, until the mixture thickens and gently bubbles.
Remove the pan from the heat and stir in lemon zest and lemon juice.
Divide the pudding among four small dishes, cover, and chill for 60 minutes.
Toss blueberries and raspberries with the remaining sugar and rest them for 10 minutes.
Top the chilled puddings with the sweetened berries and toasted coconut flakes.