KEEP ON TRACK (per serving)
FAT 34G
CARBS 4G
PROTEIN 4G
COCONUT AND LEMON PUDDINGS
SERVES 6
FOR THE LEMON CURD
• 5 egg yolks
• grated zest of 1 lemon
• 125ml (½ cup) lemon juice
• 60ml (4tbsp) erythritol
• 90g butter
FOR THE COCONUT CREAM
• 1 x 400g tin coconut milk, chilled in the fridge overnight
• 30ml (2tbsp) erythritol
TO SERVE
• 50g coconut flakes, toasted lightly
• 1 lemon, sliced thinly
• a few sprigs of mint
1. TO MAKE THE LEMON CURD: Combine the egg yolks, lemon zest, lemon juice and erythritol in a heatproof glass bowl. Beat until well mixed.
To make a double boiler, fill a medium saucepan halfway up the side with water and heat over medium heat. Place the glass bowl over the saucepan and whisk the egg mixture constantly until it thickens. Remove the bowl from the heat if it becomes too hot, because the eggs might curdle. Once the mixture has thickened you can
