Vegan Strawberry Pudding
Vegan Strawberry Pudding! If you’re looking for easy strawberry recipes, this strawberry dessert is it!
Day 2 of Strawberry Week! If you missed my vegan strawberry shortcake recipe that I posted on Monday, go grab that one next.
Perhaps it’s because I’m a May baby myself, but strawberries are one of my absolute favorite foods. I can’t get enough of them, especially this time of year when they actually taste fresh and delicious. We are going through pint after pint right now, enjoying them by themselves or in one of these simple desserts and snacks.
I decided to create a vegan strawberry pudding as a simple snack option that I could make for Vander. I often make vegan yogurt out of coconut milk for him, and thought it would be fun to put a strawberry spin on it.
Creamy coconut milk + strawberries + lime is hands down one of the best combinations. It’s refreshing, just perfectly sweet and a must-make when you are swimming in strawberries.
When I say simple, I mean simple. Add all the ingredients to a blender (affiliate), whirl to combine and that’s it! This recipe reminds me of a thicker, creamier strawberry yogurt without any crazy ingredients.
Allowing the coconut strawberry mixture to chill in the fridge after blending solidifies the entire mixture. It’s a mix between a mousse, a pudding and a yogurt. Enjoy as is or for a fun treat, garnish with fresh chopped strawberries marinated in a little mint syrup.
More strawberry recipes:
Vegan Strawberry Lemonade Scones
Vegan Strawberry Shortcake
Homemade low-sugar strawberry jam
Chocolate Strawberry No Bake Bites
If you make this strawberry pudding recipe, make sure to come back to leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Strawberry Pudding
Equipment
Ingredients
- 3 cups strawberries, stems removed
- 1 cup canned coconut cream
- 1/8 teaspoon salt
- 3 tablespoons maple syrup
- 1/2 teaspoon fresh lime zest
- 1 tablespoon fresh lime juice
Instructions
- Place all ingredients into a blender and puree until creamy and thick. Divide into ramekins or small bowls and place in the fridge; allow to chill for ~1 hour.
- Enjoy as is, or top with chopped fresh strawberries.