Strawberry Pudding Cake
A dreamy no-bake dessert featuring a chocolate cookie crust topped with a silky smooth strawberry pudding layer. This refreshing cake combines fresh strawberries with rich coconut milk for a creamy, fruity delight that's perfect for warm weather or any special occasion.
Instructions
- Grease a 22cm springform pan and line the bottom with parchment paper.
- Crush the chocolate cookies into fine crumbs using a food processor or rolling pin.
- Melt the vegan butter and mix with the cookie crumbs until well combined.
- Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- In a pot, combine 250g strawberries (fresh or frozen) with sugar and cook until softened.
- Let the strawberry mixture cool to room temperature.
- In a blender or food processor, combine cooled strawberries, strawberry jam, cornstarch, and coconut milk. Blend until smooth.
- Pour the mixture back into the pot and cook over medium heat, stirring constantly until thickened.
- Pour the filling over the chilled cookie base.
- Refrigerate overnight to set completely.
- Before serving, decorate with fresh strawberries.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Make sure to cook the pudding mixture until it's quite thick - it will set firmer in the fridge.
- Use full-fat coconut milk for the best texture.
- If using frozen strawberries, there's no need to thaw them first.
Equipment Needed
- Springform Pan
- Parchment Paper
- Food Processor
- Rolling Pin
- Microwave
- Mixing Bowl
- Spatula
- Pot
- Stove
- Blender
- Whisk
- Kitchen Scale
- Measuring Cups
- Food Storage Container
Nutrition Facts
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