Strawberry Coconut Pudding is a delightful dessert that brings together the fresh, fruity flavors of strawberries and the tropical notes of coconut. This smooth and creamy dessert is not only easy to make but also perfect for any occasion, from family gatherings to dinner parties. With a base of milk and sugar, thickened with cornstarch, and enhanced by the natural sweetness of strawberries, this pudding will satisfy your sweet tooth without being too heavy. A topping of coconut flakes adds texture and flavor, making it a treat that’s light yet indulgent. Whether you’re a novice cook or an experienced chef, this simple recipe will impress your guests and loved ones.

This dessert is versatile enough to be enjoyed warm or chilled. It’s naturally gluten-free, and with a few tweaks, it can be made dairy-free and vegan. It’s an excellent way to enjoy seasonal strawberries, but frozen strawberries work well if fresh ones aren’t available. The pudding’s light pink hue and the fragrant scent of coconut will surely make it a crowd-pleaser.

Full Recipe:

Ingredients

• Strawberries: 200 g (fresh or frozen)
• Sugar: 80 g
• Milk: 400 ml
• Cornstarch (or any starch): 50 g
• Coconut flakes: For garnish (optional, but recommended)

Step-by-Step Instructions

Step 1: Prepare the Strawberries

1. Wash and Slice the Strawberries: Begin by washing 200 g of fresh strawberries. Remove the stems and slice them into small pieces. If using frozen strawberries, thaw them first.
2. Blend the Strawberries: In a blender or food processor, blend the strawberries until smooth to create a fresh strawberry puree. Set aside for later use.

Step 2: Heat the Milk

3. Warm the Milk: In a medium-sized saucepan, pour 400 ml of milk and heat it over medium heat. Be sure to stir occasionally to prevent the milk from burning at the bottom.

Step 3: Thicken the Pudding

4. Mix the Cornstarch and Sugar: In a small bowl, combine 50 g of cornstarch with 80 g of sugar. Stir to ensure there are no lumps.
5. Add to the Milk: Once the milk is warm (but not boiling), gradually add the cornstarch-sugar mixture while continuously stirring. This will prevent the formation of lumps.
6. Stir Constantly: Keep stirring until the mixture begins to thicken. This usually takes about 5-7 minutes. Once the pudding has thickened and reached a creamy consistency, remove it from heat.

Step 4: Add the Strawberry Puree

7. Incorporate the Strawberries: Gently fold in the strawberry puree into the thickened pudding. Stir until the strawberry flavor is evenly distributed throughout the mixture. The pudding will turn a beautiful pink color.

Step 5: Serve and Garnish

8. Serve: Pour the pudding into individual serving dishes or a large bowl.
9. Garnish with Coconut Flakes: For an extra layer of flavor and texture, sprinkle coconut flakes on top. The coconut adds a tropical flavor that pairs perfectly with the strawberries.

Step 6: Chill or Serve Warm

10. Cool and Set: If you prefer cold pudding, refrigerate the servings for at least 1 hour before serving. If you prefer warm pudding, you can serve it right away.

Cooking Tips

• Adjust the Sweetness: Depending on the sweetness of your strawberries, you may want to adjust the sugar content. Taste the strawberry puree before mixing it into the pudding, and add more sugar if necessary.
• Consistency: If the pudding becomes too thick, you can thin it out by adding a little more milk while it’s still warm. If it’s too thin, continue cooking on low heat while stirring until it thickens.
• Alternative Sweeteners: For a healthier option, you can replace sugar with a natural sweetener like honey, maple syrup, or stevia. Keep in mind that liquid sweeteners may slightly affect the consistency.
• Vegan Option: For a dairy-free version, substitute regular milk with almond milk, coconut milk, or any other plant-based milk.

Storage Tips

• Refrigeration: Store leftover strawberry coconut pudding in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
• Freezing: You can freeze this pudding, but keep in mind that the texture may change slightly upon thawing. To freeze, place the pudding in freezer-safe containers. Thaw in the refrigerator overnight before consuming.
• Reheating: If you prefer your pudding warm, you can gently reheat it on the stovetop or in the microwave. Add a splash of milk if the pudding has thickened too much while stored.

Nutritional Facts (Per Serving)

Serving size: 1/8th of recipe (about 125 g)

• Calories: 130 kcal
• Protein: 3 g
• Fat: 3 g
• Carbohydrates: 24 g
• Sugar: 12 g
• Fiber: 1 g
• Sodium: 50 mg

Note: These values are approximate and may vary depending on the exact ingredients used.

 

FAQs

Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries for this recipe. Just make sure to thaw them before blending to create the puree. You may need to adjust the sugar depending on how sweet the frozen strawberries are.

Q: How do I make the pudding creamier?
A: To make the pudding creamier, you can add a little heavy cream or coconut cream to the milk mixture. This will give it a richer, more decadent texture.

Q: Can I substitute the cornstarch?
A: Yes, you can use arrowroot powder or tapioca starch as a substitute for cornstarch. The measurements remain the same.

Q: Is this recipe suitable for vegans?
A: With a few adjustments, this recipe can easily be made vegan. Simply replace the regular milk with plant-based milk, and use a vegan-friendly sweetener.

Q: Can I add other fruits to the pudding?
A: Absolutely! You can mix in other fruits such as raspberries, blueberries, or even bananas to enhance the flavor. Just make sure to adjust the amount of sugar accordingly.