I don't know about you but no sooner does the sun come out than I think about Spring. And I know I'm not alone because the bulbs seem to be taking advantage of Winter's laziness by emerging earlier than usual. At this rate it won't be long before the buds on Vancouver's cherry trees join in too. I want to shed my heavy outer layers, dispense with my over used wellies and feel a need for lighter, more delicate food. Don't get my wrong, I can never tire of those stews that have got me through the cold months but every so often I crave the whisper of a finish to my evening meal.
I've recently become hooked on Meyer lemons. Oh my word they are sweeter and less acidic than their regular cousins, and their thinner skins give off the most beautifully delicate fragrance. They are believed to be a cross between a lemon and either a mandarin or an orange but sadly are only available between November - April, so go grab some quickly.
So today I'm sharing our new favourite dessert, this will take you little more than 5 minutes to make, a few hours chilling time and then you're ready to go and believe me, you'll be as happy with it as we all were.
Fluff: The dictionary gives the definition as something having a very light, soft, or frothy consistency or appearance: Example a fluff of meringue; a fluff of summer clouds; a light downy substance. This is very definitely a lemon cloud-like fluff of a sweet and refreshing delicacy. It's very much like a panna cotta, only lighter still and even fluffier - hence the name.
meyer lemon fluff
I am addicted to the light, fluffy and cloud-like texture of this dessert but if you would prefer something a bit more panna cotta like, add an extra teaspoon of gelatin.
Print the recipe here
2 tsp gelatin
zest and juice two large (or 3-4 smaller) meyer lemons (to yield 2 tbsp zest, 1/2 cup (120ml) juice)
2 cups (500ml) coconut milk
2 tbsp raw honey
Put 1/2 cup of filtered water into a pan, sprinkle over the gelatin and set aside for 5 mins or so, till softened and spongy. Meanwhile, put the lemon zest and juice, coconut milk and salt into a large jug. Heat the gelatin very gently, just until dissolved and no more. Remove from the heat, stir in the honey and whisk into the lemon coconut mixture.
Divide between 6 ramekins or small glasses and chill until set.
Yum.... yum.... YUM!!!
Oh yessss!!! 😉
Another delicious recipe 🙂 I love everything lemon <3
Thanks Sophie. And I love lemons too 🙂
Eileen @ Phoenix Helix says
I love meyer lemons AND I have that same juicer. It rocked my lemon-loving world!
I totally agree 🙂
This sounds so yummy! I just found out I am sensitive to coconut and almonds. Do you have a suggestion for another type of milk?
Hi Lindsey, A lot of AIP bloggers are experimenting with Tigernut Flour and Milk these days so you could give that a go. Here's a recipe so you can make you own if you like http://enjoyingthisjourney.com/tigernut-milk-horchata-de-chufa/. I haven't tried it myself as it isn't Gaps-friendly so can't vouch for the taste or consistency in this recipe, it'll be trial and error I'm afraid. 🙂
We made this last night and tried it this morning! What a treat! So yummy and fresh. Almost like a custard or pudding. We are going to try a vanilla version next. WE haven't had ice cream/pudding/yogurt in MONTHS and this is a great creamy treat!
I'm so pleased to be able to satisfy your craving Kate 🙂
Thanks for letting me know!
I just bought meyer lemons at Whole Foods today because they looked so bright and cheery (and we still have about 6 inches of snow on the ground). Now I know exactly what to do with them! 🙂
I made this for my family the other day and they loved it. I made it with Almond Milk instead because that's what I had on hand - thank you for creating this recipe! I shared it on my blog as well!
Just made these - unfortunately I only had TJ's light coconut milk, so in hindsight I think I should've used more gelatin, but the flavor was delicious and it was so nice to have a chilled dessert for a change. This would make a good ice cream flavor. Usually when I try to combine coconut milk, gelatin, and juice, it separates, but this one didn't!
Hi Natalie, glad you liked it and yes you're right, it would be amazing ice cream 🙂
I LOVE the flavors in this recipe. I have made two batches and just can't get them to fluff. I substituted Stevia for honey and used coconut milk without guar gum. Maybe these substitutions don't work. Any suggestions? I so want to get it right!
Perhaps you are expecting to see a different texture than is intended in the recipe. It is supposed to be lighter and looser in flavour and texture than a panna cotta, it definitely wouldn't hold its shape if you tried to turn it out. But it's also not runny, if that makes sense.
Stevia reacts with lemon and can make your confection very bitter. I have a Meyer lemon tree, and used to try and make lemonade with stevia. If you drink it within minutes of making it you are okay. If you let it sit for an hour, no amount of sugar or sweetener can remove the bitterness. I use xylitol with lemons and limes.
When I read this (and often other) recipes, I wonder if it calls for canned coconut milk or coconut milk from a carton. I am guessing this works with carton milk, because someone mentioned substituting almond milk. But, I also so someone used TJ coconut milk, which I usually buy in a can. Any clarification? Or maybe it doesn't matter?
Thanks you. I think it looks delicious and I would love to make it!!
The coconut milk I use is always highlighted in the recipe ingredients. For the Lemon Fluff I used this one from a carton http://healingfamilyeats.com/Aroy-D-Coconut-Milk-100. If I use canned coconut milk, then I like this one http://healingfamilyeats.com/Natural-Value-Organic-Coconut-Milk . Either one will do here, as long as it is full fat and free from additives and BPA lining.
I hope you enjoy it 🙂
The oil from the coconut milk rose to the surface during setting and it was really not appealing to eat what was left below. I used coconut milk from a tin, so maybe it's better to stick to carton versions that are already completely homogenised? I don't think whipping more would have done the trick.
I know from comments left on my lemon tart recipe that cans of coconut milk with additives, or lite coconut milk, can cause mixtures to separate whereas cans of pure full fat coconut milk do not. The ones that have worked well include http://healingfamilyeats.com/AROY-D-Coconut-Milk-Can-Pack and http://healingfamilyeats.com/Natural-Value-Organic-Coconut-Milk.
Kestrel Wilder says
I also had a separation issue, using homemade coconut milk. Concerned that this may require a milk with an emulsifier, and I'm not sure how to do that DIY (I don't use cans or cartons if I can help it). Thoughts?
The coconut milk I use is this one, which doesn't contain any emulsifiers or stabilizers. It's 60% coconut and 40% water and works every time. Sorry yours separated.
I know this was a long time ago, but yes, emulsifiers like guar gum help the coconut milk stay, well, emulsified. The one I buy is additive free and definitely separates, as most do. I've had good luck in recipes like this if I blend the CHILLED coconut milk first. While blending, it will first separate and look curdled and awful, then the fat will come together in one big clump (similar to butter), and if you keep blending after that, everything blends together into a nice, smooth and creamy milk. This process sometimes takes a few minutes. In my experience, it stays blended even when cold. I even use it in smoothies and don't get the gritty texture that I would normally. Hope this helps someone!
Can you use regular lemons for this? I doubt anyone sells meyer lemons here in norway!
Yes I'm sure you can but it will be very much tarter so add more honey to compensate. The best thing to do is taste it before you chill it, just to make sure you like the flavour. If you don't want to add more honey, another option is to make it with a 50/50 mixture of lemon and orange.
Rachel R. says
I'm wondering if regular lemon would make the milk sour, since that's how buttermilk substitutes are made?
No but it will have more tang. My lemon tart uses regular lemons (and more of them) and is certainly tangy but not sour.
Rachel R. says
Good to know, because I'm not sure how often we have Meyer lemons available and I was a little nervous to substitute regular ones!
A Meyer lemon is supposedly a cross between a true lemon and a mandarin orange or a true orange. I have a Meyer lemon tree, and the fruit is sweeter than a true lemon.
Do these take a while to set up? I put them in the fridge two hours ago and they are still pure liquid. I did use canned coconut milk without guar gum.
Hi Deanna, they should definitely be ready after 4 hours so if they're still liquid by then, I imagine the problem will be with the gelatin. If you have used gelatin rather than collagen (which doesn't set) it could be that yours either got too hot and the setting power was affected, or (if you get a slight granular texture) the gelatin wasn't dissolved enough. The coconut milk shouldn't affect the setting. I should also point out the end result is not a firm set like the raspberry panna cotta, but more like a fluffy custardy texture. Hope that helps.
It does help - I just needed some patience and mine did "fluff" I snuck a bite before dinner tonight and these are OUTSTANDING! I am going to make them with Meyer lemons tomorrow so I have them for a birthday dessert for my sister's birthday this week (she is AIP and these will be quite the treat). Thank you for the great recipes and for your quick responses!
I did have one question though - mine seemed to separate a bit in the fridge. I solved this by shaking them often before they set but I am wondering if this is normal and it is better to have them separate a bit and then you dig down or stir together before eating to get a perfect bite.
Glad it set up for you Deanna. As for the separation, this comment does come up from time to time. What brand are you using? I use Aroy-D in a carton for this recipe and it works like a charm (i.e. no separation). If you can't get hold of this one, make sure the one you use is full fat without additives and well combined so that the milk is a consistent texture throughout beforehand. That may help. Alternatively, check the mixture after an hour in the fridge and give it a stir if it looks like it's separating again - you'll end up with it looking a little different but at least the texture will be the same.
You are so sweet to be making an AIP treat for your sister, I know she will appreciate it so much! Hugs to you 🙂
I am using Native Forest Simple just organic coconut and purified water.
I had just run out of the Aroy-D I had on hand, so will try that next time and see if it makes a difference.
This is my new favourite dessert. Lemon curd is one of my all time favourites and to me this tastes so similar - yet it is so simpler to make and AIP. Thank you, thank you, thank you!
Ah Heather, I'm so glad you've been reunited with your favourite flavour. Thanks for taking the time to let me know 🙂
I did tried another recipe with gelatin, same that you are using and it tasted really strong like gelatin. I am wondering if in this sweet you can taste the gelatin.
Thank you very much
There's no gelatin taste 🙂
Lorrie Nies Shinol says
This was so wonderful, thank you!!
Great to hear, and thanks for the feedback! 🙂
My sister-in-law made this for me. Super yummy, and not too sweet. Very fresh summery taste. Thanks so much for sharing!
Thanks for letting me know 🙂
I made this recipe a while back and it was very good, and I thought of it again today when I was looking for something to do with most of a can of coconut cream that was in the fridge. I decided to make some fun substitutions and it came out really good. obviously the coconut cream instead of coconut milk was the first substitution. I didn't have any lemon so I decided to eliminate that and instead added 1/2 teaspoon of vanilla powder and two tablespoons of carob powder. I unintentionally left out the honey which I didn't realize until it was fully set in the fridge. So I ended up putting a little bit of Sweet Apricity's caramel sea-salt sauce on top. It had a chocolate mousse kind of consistency and really good, although very different than your original recipe obviously.
Sounds delicious Sue!!
I'm curious what the purpose of the jug is, and what kind of jug is required. Also I would expect more than light whisking would be needed to get a fluffy texture, no?
The jug is so you can pour the liquid into your glasses easier. Use a bowl if it suits you better.
Also the fluffiness comes from the finished texture, so no whisking necessary.
Hope you love the recipe!
This was a really delicious dessert. I love it that we can still have desserts on AIP that don't taste fake or that try to hard to be something they're not (ie: cauliflower "rice")! Thank you for the great recipe that my whole family loved. They didn't even miss the dairy or the sugar!
I'm thrilled you all enjoyed the recipe, and the family didn't miss the dairy and sugar. This is one of my favourites, but I also have a passion for cauli rice