Vegan Silky Strawberry Pudding with Berry Compote
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Learn more →Ingredients
4 servings
For the pudding
- 1 lb fresh strawberries, hulled and halved
- 2 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ¼ cup maple syrup
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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.
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