Fluffy Strawberry Pudding

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Fluffy strawberry pudding with coconut milk and grass fed gelatin delivers vitamin C, antioxidants, gut healing collagen protein, and refined sugar free dairy free dessert goodness.

Spring means 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 that are excellent for skin health. 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 set. 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.

This fluffy strawberry pudding is truly delicious and would make a great protein-rich healthy 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

You will need:

1 pint strawberries (about 15)
1 can coconut milk. This one is BPA free.
1 tbsp + 1 tsp grade B maple syrup
1 tsp vanilla extract
2 tbsp grass fed gelatin

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 or ramekins 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).

NOTE: the whipping  step is totally optional. You can just divide it into the 4 bowls right from the stove and let it harden. It will look like this (a little more dense and gummy-like).

Otherwise, it comes out a little fluffier, like this.

Mary Vance (Certified Nutrition Consultant)

Fluffy Strawberry Pudding

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Ingredients Equipment Method

Ingredients

  

• 1 pint strawberries about 15
• 1 can coconut milk
• 1 tbsp + 1 tsp grade B maple syrup (less refined)
• 1 tsp vanilla extract
• 2 tbsp gelatin I like Vital Proteins

Equipment

• Food processor

Method

 

1. Slice strawberries in half and put them in the food processor with the coconut milk. Process til smooth.
2. Add vanilla and maple syrup. Process again til no big chunks left. 
3. 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. 
4. Pour into a bowl and refrigerate for about an hour or more. It should be jiggly but not fully hardened. 
5. 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.
6. Split between 4 small bowls and enjoy right away. Top with coconut whipped cream if desired. Enjoy!

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Frequently Asked Questions

What makes this strawberry pudding a healthier dessert option?

This pudding uses fresh strawberries, coconut milk, grass fed gelatin, and maple syrup instead of dairy or refined sugar. It delivers vitamin C, antioxidants, collagen protein, and healthy fats, making it a nutrient dense dessert that supports skin, gut, and immune health.

How does grass fed gelatin support gut health?

Grass fed gelatin contains collagen building amino acids that help support the gut lining and digestive repair. It may improve skin elasticity, joint comfort, and gut integrity while adding protein to this refined sugar free dessert.

Why is coconut milk used in this recipe?

Coconut milk provides healthy fats that support hormone balance and stable energy. It creates a creamy texture without dairy and helps the pudding set smoothly when combined with gelatin, making it suitable for dairy free and paleo diets.

What makes the pudding fluffy instead of gummy?

The pudding is lightly reprocessed after partially setting to whip air into the mixture. This step creates a lighter, creamier texture instead of a dense gelatin consistency, giving it a soft mousse-like feel without eggs or cream.

Can this pudding support skin health?

Yes. Strawberries provide vitamin C and antioxidants that support collagen production and protect skin cells from oxidative stress. Combined with gelatin’s collagen support, this dessert offers nutrients that benefit both skin and connective tissue.

Is this recipe suitable for paleo or dairy free diets?

Yes. The recipe contains no dairy, eggs, or refined sugar. It uses whole food ingredients like strawberries, coconut milk, gelatin, and maple syrup, making it suitable for paleo, grain free, and dairy free eating styles.

How should leftovers be stored?

The pudding must stay refrigerated to maintain texture and food safety. It will firm up again in the fridge. For a fluffier texture, simply reprocess before serving to restore volume and creaminess.

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