Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}

Name: Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}
Total time: 10 min
Ingredients: 3 cups raw whole milk or dairy-free milk of choice (room temperature (I used full fat coconut milk)); 1/4 cup lemon juice; 1 1/2 tablespoons lemon zest; 1/2 cup maple syrup (or honey); 3 tablespoons coconut oil (room temperature); 3 organic or pastured eggs (room temperature); 2 to 4 drops lemon essential oil (optional); 2 tablespoons sustainably-sourced gelatin (certified glyphosate-free)

traditionalcookingschool.com

Pack perfectly portioned Instant Pot lemon pudding cups into school lunches as a special dessert.They cook right in their jars for easy storage and serving!

View full recipe on traditionalcookingschool.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at traditionalcookingschool.com.

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Ingredients

3 cups raw whole milk or dairy-free milk of choice (room temperature (I used full fat coconut milk))
1/4 cup lemon juice
1 1/2 tablespoons lemon zest
1/2 cup maple syrup (or honey)
3 tablespoons coconut oil (room temperature)
3 organic or pastured eggs (room temperature)
2 to 4 drops lemon essential oil (optional)
2 tablespoons sustainably-sourced gelatin (certified glyphosate-free)