you’ve loved the chocolate + coconut pudding versions so much, I had to make a strawberry one too… and honestly, this might be my favorite yet. it keeps in the fridge for up to 5 days!
INGREDIENTS
3 cups unsweetened almond or cashew milk
2 cups ripe strawberries, hulled + chopped (fresh or thawed)
1/3 cup maple syrup or coconut sugar
1/4 cup cornstarch (or arrowroot)
Pinch salt
1 tsp vanilla extract
Optional: 2 tbsp strawberry jam or small handful freeze-dried strawberries
HOW TO MAKE
1. Blend strawberries (+ freeze-dried if using) with milk until smooth. Strain if you want it extra silky.
2. Whisk cornstarch, salt, and maple in a saucepan.
3. Slowly add the strawberry milk while whisking until smooth.
4. Cook on medium heat, stirring constantly, until thick and gently bubbling (about 6–8 mins).
5. Take it off the heat, stir in vanilla (and strawberry jam if using).
6. Chill for at least 2 hours, then serve with your favorite toppings.
