Artificial Food Coloring Free Silky Strawberry Pudding with Berry Compote
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pudding
- 1 lb fresh strawberries, hulled and halved
- 2 cups milk
- ¼ cup maple syrup
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp pure vanilla extract
- ⅛ tsp fine salt
For the compote
- 1 cup fresh strawberries, hulled and halved
- ½ cup fresh blueberries
- 1 tbsp maple syrup
- 1 tsp fresh lemon juice
Instructions
- 1
Blend the 1 lb hulled strawberries in a blender until completely smooth, then press through a fine-mesh strainer into a medium saucepan, pressing firmly with a spatula to extract as much juice and pulp as possible — you should have about 1 1/4 cups strained purée. Discard the seeds and solids left in the strainer.
- 2
In a small bowl, whisk the cornstarch into 1/4 cup of the milk until fully dissolved with no lumps. Add the remaining 1 3/4 cups milk, the maple syrup, and the salt to the strawberry purée in the saucepan and whisk to combine, then whisk in the cornstarch slurry.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!