Strawberry Coconut Pudding

Time: 10 min + chilling  Serves: 4

Ingredients

• 25 g freeze-dried strawberries
• 400 ml full-fat coconut milk
• ¼ cup maple syrup
• 3 tbsp cornstarch
• 1 tsp vanilla
• Pinch of salt

For topping (optional)
• Freeze-dried strawberries
• Fresh strawberries
• Toasted coconut flakes
• Whipped coconut cream

Method

1. Powder about two-thirds of the freeze-dried strawberries.

2. Whisk coconut milk, maple syrup, cornstarch and salt in a saucepan.

3. Cook over medium heat, whisking, until thickened, 5–7 minutes.

4. Remove from heat and stir in vanilla and the strawberry powder.

5. Divide into glasses and chill at least 2 hours.

6. Add toppings before serving.

Notes

• Powdered freeze-dried fruit gives a smooth texture and natural colour.