AIP Friendly Strawberry Rhubarb Pudding Cups
Tart rhubarb and sweet strawberries come together in a silky, jewel-toned pudding that feels genuinely indulgent — and it's hard to believe how clean the ingredient list actually is. Following the autoimmune protocol means navigating a long list of off-limits foods, and dessert is often the first casualty, but this recipe sidesteps every common pitfall without sacrificing any of the fun. Arrowroot starch does the thickening work that cornstarch or dairy would normally handle, giving the fruit filling that glossy, spoonable texture you'd expect from a proper pudding. A whisper of Ceylon cinnamon and ground ginger adds warmth without overwhelming the bright, fruity base. The topping is whipped coconut cream — chilled overnight so it beats up light and fluffy — sweetened with just a touch of honey and vanilla powder. Each component is straightforward, and the whole thing comes together in about 20 minutes of active cooking before the fridge does the rest. This makes four individual cups, so it's easy to prep ahead and pull out whenever a sweet craving hits.
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Learn more →Ingredients
4 servings
For the pudding
- 2 cups fresh or frozen strawberries, hulled and halved
- 1 ½ cups rhubarb, cut into ½-inch pieces
- 3 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 3 tbsp arrowroot starch
- 3 tbsp cold water
For the coconut cream topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
Instructions
- 1
Combine the strawberries, rhubarb, honey, lemon juice, ground ginger, and Ceylon cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb softens and the fruit releases its juices, about 8–10 minutes.
- 2
In a small bowl, whisk together the arrowroot starch and cold water until completely smooth with no lumps. Pour the slurry into the simmering fruit mixture while stirring constantly, then cook for 1–2 minutes until the mixture thickens to a pudding-like consistency and turns glossy. Remove from heat.
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