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This strawberries and cream pudding is made with whole ingredients, zero food coloring, and no white sugar or dairy!

A cup of strawberries and cream pudding cup on the counter.

After sharing a Sicilian Watermelon Pudding recipe, I got tons of requests to make a version with other fruits! Strawberries and cream was the perfect place to start, and it tastes absolutely incredible. The flavor reminds me of those strawberries and cream candies, or even Danon strawberry yogurt, but with zero artificial flavors, food colorings, or dairy!

Why you’ll love this strawberries & cream pudding

  • It’s absolutely delicious. This is made with fresh pureed strawberries, so the flavor of strawberries really comes through!
  • It’s dairy-free and corn free. No corn starch, and no heavy cream. It’s thickened with arrowroot starch and the base is coconut milk.

The ingredients for strawberries & cream pudding

  • Fresh Strawberries. You’ll use fresh strawberries that are pureed and strained. You also try frozen, but I would make sure they’re defrosted first.
  • Coconut Milk. You’ll use full-fat canned coconut milk for this recipe. I have not tried to make this recipe coconut free.
  • Coconut Cream. You can either use the cream that hardens on the top of a can of coconut milk when left in the fridge overnight or Arroy-D coconut cream.
  • Arrowroot Starch. This recipe uses arrowroot starch instead of cornstarch to keep it grain free.
  • Coconut Sugar. This is the sweetener in the recipe.
  • Lemon Juice and Vanilla Extract. 

The ingredients to make the strawberries and cream pudding.

How to make strawberries & cream pudding

  • Step One. Blendthe strawberries and then strain the liquid.

  • Step Two. Combine the strawberry juice, coconut cream, milk, coconut sugar, vanilla, lemon juice, and arrowroot starch in a pot and simmer.
  • Step Three. Temper the egg.
  • Step Four. Pour the egg into the pudding while stirring and allow to simmer and thicken.
  • Step Five. Pour the pudding into cups and allow to set in the fridge.
  • Step Six. Enjoy topped with sliced strawberries and whipped coconut cream.

Tips & Tricks

  • Don’t skip tempering the eggs! This is a key to the process to make sure that the eggs don’t scramble.
  • Restrain the pudding if necessary. If you wind up with egg that gets scrambled, simply run it through the strainer again!

What can you do with the strawberry puree?

Don’t toss the strawberry puree! Save it to add to smoothies or drinks.

How long can you keep this recipe in the fridge?

This pudding will stay fresh for about 3-4 days in the fridge. Simply cover it and leave the toppings off until you’re ready to serve!

Can you make this recipe coconut free?

Coconut is a main ingredient in this recipe. I haven’t tried to make it without coconut products.

 

A cup of strawberries and cream pudding on the counter.

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Dairy Free Strawberries & Cream Pudding

  • Author: Michelle
  • Yield: 3 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 1 lb strawberries
  • 1 cup full-fat coconut milk
  • 1/3 cup coconut cream
  • 2 tsp lemon juice
  • 3 tbsp coconut sugar
  • 1 tbsp arrowroot starch
  • 1/2 tsp vanilla extract
  • 1 egg yolk

For topping

  • Fresh strawberries, sliced
  • Whipped coconut cream

Instructions

  1. Slice the tops off of the strawberries. Add the strawberries to a blender or food processor and blend until fully liquid. Using a fine mesh strainer, strain out the juice using a silicone spatula to push down the strawberry pulp. You should have about 2/3 cups of strawberry juice.
  2. Combine the strawberry juice, coconut cream, milk, coconut sugar, vanilla, lemon juice, and arrowroot starch in a pot and whisk well to combine. Place on the stove over medium-low and bring to a medium simmer for 2-3 minutes.
  3. To temper the egg, add the egg yolk to a small bowl. Fill a ladle with the warm pudding mixture and slowly stream over the egg yolk while whisking.
  4. Reduce the heat of the pudding to a lower simmer and pour in the egg mixture while stirring the pudding. Simmer on very low heat, stirring often for another 3-4 minutes to allow to thicken. Remove from the heat and allow to cool slightly.
  5. Pour the pudding into small pudding cups and transfer to the fridge for 4-6 hours, or until set.
  6. Serve topped with sliced strawberries and whipped coconut cream.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Method: Stovetop

Nutrition

  • Serving Size: 1 serving
  • Calories: 273
  • Fat: 22.8g
  • Carbohydrates: 28.9g
  • Fiber: 3.1g
  • Protein: 3.8g