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. 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 hardened. 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. It is truly delicious and would make a great light breakfast, 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
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).