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
- 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.
- 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.
- 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.
- 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.
- Pour the pudding into small pudding cups and transfer to the fridge for 4-6 hours, or until set.
- 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