Creamy Strawberry Pudding
A silky no-bake strawberry pudding built on condensed milk, cream and coconut milk. Fresh strawberries folded through give it a bright, summery sweetness. Chill it, unmould it, and watch it vanish from the table.
🛒 Ingredients
12 servings
- 1 can sweetened condensed milk (397 g)
- 1 carton single or heavy cream (200 g)
- 1 tin coconut milk (200 ml)
- 2 sachets strawberry jelly powder
- 1 ½ cups water (360 ml)
- 2 punnets fresh strawberries, hulled and chopped
- 1 cup sugar (200 g)
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Directions
- 1
Bring one cup of water to the boil. Stir the jelly sachets into the hot water until fully dissolved, then add the half cup of iced water. Set the mixture aside.
- 2
In a saucepan, cook the chopped strawberries with the sugar over medium heat for about 10 minutes until they soften and release their juices. Set aside.
- 3
Line the base and sides of a pudding mould with part of the cooked strawberries.
- 4
Blend the condensed milk, cream, coconut milk and the remaining strawberries until completely smooth. Add the dissolved jelly and blend once more.
- 5
Pour into the mould and refrigerate for at least 4 hours, ideally overnight, until firmly set. Turn out gently onto a large plate and spoon over the rest of the strawberries.
💡 Chef's Tip
Let the strawberries sit out of the fridge for 10 minutes before blending — a room-temperature mixture sets more evenly. For a clean unmould, dip the mould briefly in warm water without filling it. Covered, the pudding keeps for 3 days in the fridge.
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