*Angrily dumping bowl of failed pudding attempt down the sink.* “That’s it! I give up! I am NEVER going to make this lemon pudding recipe work!” Well, that wasn’t exactly me ‘fearlessly embracing the challenges of motherhood’, was it?
My Dirty Little Secret
I’ll let you in on a little secret. The reason I started writing about fearlessly embracing challenges is because I spent so long doing the opposite! My old habit went like this:
- Try something new
- Struggle and get frustrated
- Get scared I would never succeed
- Give up
It wasn’t a pretty cycle and it’s been hard to escape. This pudding incident was headed right back down that path. Then I remembered something. My kids.
A few weeks ago I talked to you guys about character education. Do you remember one of the key things I said? Model more than you tell. As much as I wanted to give up on the lemon pudding recipe, I couldn’t. My kids were watching. Can I expect them to persevere when they struggle if I don’t? NOPE! So, I put on my big girl panties and tried again. I failed again. Even worse that time. I tried again. I failed again. That one was seriously BAD. I was *this close* to giving up. Then I looked at my kids and thought of the example I was setting. I decided to give it one last try. Wouldn’t you know, that batch was a success!
Life Lessons From A Lemon Pudding Recipe
Moms, we MUST stop giving up when things get hard. I get it. Our lives are crazy and exhausting, and throwing in the towl seems like the smartest choice. It’s not. Set the good example for your kdis by persevering. What will the world miss out on if you give up when the going gets tough? If I had given up my family (and all of you) wouldn’t get this awesome lemon pudding recipe!
- 2 ? cups vanilla coconut creamer, divided
- ? cup fresh lemon juice
- ½ Tbs. lemon zest
- ? cup sugar (vegan if needed)
- 4 Tbs. cornstarch
- ¼ tsp. Vanilla extract
- 1 tub Cocowhip dairy-free whipped topping
- 5 strawberries, pureed (optional topping)
- Combine 2 cups creamer, lemon juice, sugar,and lemon zest in a pan over medium heat until it comes to a boil, stirring frequently.
- When lemon mixture is almost boiling, mix cornstarch into remaining 1/3 cup of creamer. Stir VIGOROUSLY to remove any lumps.
- Once the pan is boiling, add cornstarch mixture and begin to whisk. Whisk continuously over heat until the filling thickens. You'll know it is ready when it ‘drips’ off the whisk in thick ribbons. This should take about 16-18 minutes.
- When the lemon pudding base is done remove it from the heat and stir in the vanilla extract.
- Put the pudding base through a fine mesh strainer to remove any lumps. Cover with plastic wrap directly on the surface of the pudding base to keep it from forming a ‘skin’. Refrigerate at least 8 hours and up to 2 days.
- Use a mixer to whip the pudding base and loosen it up a bit.
- Add the Cocowhip the CocoWhip to the base and whip on high speed to make a creamy pudding.*
- Top with pureed strawberries and/or extra whipped topping to serve
- * NOTE: Your pudding will likely look very lumpy for the first while. Just keep whipping at high speed and it will smooth out!