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Spring means strawberries are cropping up in the markets, and they are oh so delicious and sweet. America’s most popular fruit after the apple! Strawberries are high in vitamin C and other anti-aging antioxidants that are excellent for skin health. I wanted to create a dairy and egg free delicious and healing gelatin pudding using strawberries, and while I love all the gelatin pudding treats, they sometimes turn out a little too gummy for me. I decided to try something a little different with this batch, so I whipped it a bit to fluff it up and add some air before it fully set. The result is a lighter, creamy and fluffy pudding that is free of refined sugars. Not quite mousse texture, but not as rubbery as some of the gelatin puddings. Give it a try.

This fluffy strawberry pudding is truly delicious and would make a great protein-rich healthy snack or dessert. It’s high in antioxidants, contains gut and skin healing gelatin and vitamin C, and good fats from the coconut milk. Enjoy!

Fluffy Strawberry Pudding

You will need:

1 pint strawberries (about 15)
1 can coconut milk. This one is BPA free.
1 tbsp + 1 tsp grade B maple syrup
1 tsp vanilla extract
2 tbsp grass fed gelatin

Slice strawberries in half and put them in the food processor with the coconut milk. Process til smooth, then add vanilla and maple syrup. Process again til no big chunks left. You could add more maple syrup to taste, but I think the listed amount works perfectly.

Once smooth, transfer to a saucepan and whisk in gelatin. Heat over medium heat til it starts to bubble a little, whisking constantly to make sure gelatin dissolves. Takes about 5 minutes. Then pour into a bowl and refrigerate for about an hour or more. It should be jiggly but not fully hardened. Give it a whirr in the food processor again to mix some air in and give it some volume. It’ll be chunky, but keep processing til it becomes smooth and creamy. Split between 4 small bowls and enjoy right away. It needs to stay refrigerated. It’ll harden back up in the fridge, so you’ll need to re-process the leftovers if you want that same consistency (I’m usually too lazy).

NOTE: the whipping  step is totally optional. You can just divide it into the 4 bowls right from the stove and let it harden. It will look like this (a little more dense and gummy-like).

Otherwise, it comes out a little fluffier, like this.

Fluffy Strawberry Pudding

Mary Vance, NC

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Equipment

• Food processor

Ingredients

  

• 1 pint strawberries about 15
• 1 can coconut milk
• 1 tbsp + 1 tsp grade B maple syrup (less refined)
• 1 tsp vanilla extract
• 2 tbsp gelatin I like Vital Proteins

Instructions

 

• Slice strawberries in half and put them in the food processor with the coconut milk. Process til smooth.
• Add vanilla and maple syrup. Process again til no big chunks left. 
• Once smooth, transfer to a saucepan and whisk in gelatin. Heat over medium heat til it starts to bubble a little, whisking constantly to make sure gelatin dissolves. Takes about 5 minutes. 
• Pour into a bowl and refrigerate for about an hour or more. It should be jiggly but not fully hardened. 
• Give it a whirr in the food processor again to mix some air in and give it some volume. It’ll be chunky, but keep processing til it becomes smooth and creamy.
• Split between 4 small bowls and enjoy right away. Top with coconut whipped cream if desired. Enjoy!

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Mary Vance, NC

Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.