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Instant Pot Lemon Pudding Cups {For School Lunches, Picnics, & More!}
Ingredients
  • 3 cups milk or dairy-free milk of choice, room temperature (I used full fat coconut milk)
  • ¼ cup lemon juice, room temperature (2 large lemons)
  • 1½ tablespoons lemon zest (2 large lemons)
  • ½ cup maple syrup or honey
  • 3 tablespoons coconut oil, room temperature
  • 3 pastured eggs, room temperature
  • 2 to 4 drops lemon essential oil (optional)
  • 2 tablespoons sustainably sourced gelatin
Steps
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