Dairy-Free Instant Pot Lemon Gelatin Pudding Cups
Creamy lemon pudding cups made effortlessly in the Instant Pot using whole milk, fresh lemon juice and zest, and gelatin for a silky texture. Perfect for school lunches, picnics, or any time you need a refreshing dessert that sets beautifully in glass jars. The pressure cooking method creates a smooth, custard-like consistency without the fuss of stovetop stirring, while maple syrup provides natural sweetness that complements the bright citrus flavor.
Ingredients
- 3 cups raw whole milk or dairy-free milk of choice, room temperature
- ¼ cup lemon juice
- 1 ½ tablespoons lemon zest
- ½ cup maple syrup or honey
- 3 tablespoons coconut oil, room temperature
- 3 organic or pastured eggs, room temperaturesilken tofu3 eggs to 1/2 cup blended silken tofuveganegg-freeeggs-freeadds soy
May affect texture slightly
Full guide → - 2 drops lemon essential oil(optional)
- 2 tablespoons sustainably-sourced gelatin, certified glyphosate-free
Instructions
- 1
Add milk, lemon juice, lemon zest, sweetener, coconut oil, and eggs to a blender
- 2
Blend on medium speed for 1 minute
- 3
Taste and adjust with lemon essential oil or additional sweetener if desired
- 4
Blend again briefly
- 5
While blender runs, remove venting lid and add gelatin one tablespoon at a time
- 6
Continue blending until smooth
- 7
Pour pudding mixture into 7 half-pint glass jars
- 8
Secure lid on each jar
- 9
Add trivet and 1 cup water to Instant Pot insert
- 10
Place all jars onto trivet in single layer
- 11
Secure pressure cooker lid and close valve
- 12
Cook on high pressure for 5 minutes
- 13
Manually release pressure
- 14
Carefully remove jars with tongs or hot pad
- 15
Set aside to cool until comfortable to touch
- 16
Transfer to refrigerator to set
- 17
Shake jars once or twice while cooling if separation occurs
Tips
Ensure all ingredients are at room temperature before blending to prevent the coconut oil from solidifying and creating lumps in the pudding.
Add gelatin slowly while the blender is running to prevent clumping and ensure smooth incorporation into the mixture.
If separation occurs during cooling, gently shake the jars a few times to redistribute ingredients for a uniform texture.
Good to Know
Refrigerate in sealed jars for up to 5 days
Can be made up to 3 days in advance
Serve chilled directly from jars
Common Mistakes
Add gelatin slowly to avoid clumping that creates grainy texture
Use room temperature ingredients to prevent coconut oil from seizing
Substitutions
Dairy-Free Swaps
Vegan Options
May affect texture slightly
Full guide →General Alternatives
FAQ
Can I make this without an Instant Pot?
Yes, you can steam the jars in a large pot with steamer insert for 15-20 minutes, or bake in a water bath at 325F for 25-30 minutes until set.
What if my pudding separates?
Light separation is normal. Simply shake the jars gently while they cool in the refrigerator to redistribute the ingredients and achieve smooth texture.
How long will these keep in the refrigerator?
The pudding cups will keep for up to 5 days when stored in sealed jars in the refrigerator. The texture is best within the first 3 days.