Strawberry-vanilla pudding is summer in a ramekin — mashed strawberries folded into a glossy coconut milk pudding scented with vanilla. The stovetop base thickens in about three minutes with tapioca flour, then fresh berries go in off the heat so their flavor stays bright. Chilled until set, it's a make-ahead dessert that tastes far fancier than its four ingredients suggest.
SERVES 4
Ingredients
3½ cups coconut milk
½ cup palm sugar
½ cup strawberries, stems removed and mashed
1 teaspoon (5 ml) vanilla
3 to 4 tablespoons (60 ml) of tapioca flour
Preparation
1.В В Combine all ingredients in a saucepan and bring to a boil over medium-high heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). Remove from heat. Add strawberries to pudding and stir to combine. Stir in vanilla.
2.В В Place plastic wrap directly on surface of pudding to prevent a skin from forming. Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
Pro Tips
- Mash the strawberries and add them only after the pudding leaves the heat — cooking them dulls the fresh berry flavor and turns the pudding pink-gray.
- Whisk nonstop over low heat once the mixture thickens; tapioca-based puddings catch on the pan bottom in seconds and scorched bits will show up despite straining.
- Press plastic wrap directly onto the surface before chilling to stop a rubbery skin forming on top.
- For a deeper strawberry flavor, use the ripest berries you can find and hold back a few small diced pieces to fold in at serving time.
Frequently Asked Questions
How long does strawberry-vanilla pudding keep in the fridge?
It chills well for up to two days in an airtight container. Stir it gently before serving, since it sets firmly and the strawberry pieces settle to the bottom.
Can I use frozen strawberries?
Yes — thaw them completely and drain off the excess juice first so the pudding doesn't turn watery, then mash and fold in as usual.
Why is my pudding lumpy?
Lumps mean the tapioca hit the hot liquid unevenly or the mixture wasn't whisked constantly. Strain it through a fine-mesh sieve while still hot and it will come out silky.
Is this pudding paleo and dairy-free?
Yes — it's built on coconut milk and sweetened with palm sugar, thickened with tapioca flour rather than cornstarch or dairy.
Recipe Card
Ingredients
Method
- 1. В В Combine all ingredients in a saucepan and bring to a boil over medium-high heat, whisking constantly.
- Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes).
- Remove from heat.
- Add strawberries to pudding and stir to combine.
- Stir in vanilla. 2. В В Place plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
