- 2 cups unsweetened original almond milk
- ½ oz 14 g gelatin sheets or powder (use agar-agar or halal beef gelatin for a halal/vegetarian version)
- 5 tablespoons granulated sugar divided
- 1 teaspoon almond extract ensure alcohol-free
For the Strawberry Topping
- 2 cups fresh strawberries
- 1 tablespoon sugar from the 5 tablespoons above
Step-by-Step Instructions
Step 1: Prepare the Almond Milk Base
Pour 1 cup of almond milk into a small sauce pan and bring it to a gentle boil over medium heat. Once it reaches a boil, remove the pan from the heat immediately.
Step 2: Add the Gelatin
Add the gelatin (or agar-agar) to the hot almond milk and stir continuously until it is completely dissolved. There should be no lumps or grains remaining.
Step 3: Sweeten and Flavor
Add 4 tablespoons of sugar and the almond extract to the mixture. Stir well until the sugar has fully dissolved.
Step 4: Add the Remaining Milk
Pour in the remaining 1 cup of almond milk and stir until everything is well combined.
Step 5: Strain and Set
To ensure a perfectly smooth texture, strain the mixture through a fine-mesh sieve into an 8×8-inch (20×20 cm) baking dish or any shallow container. This removes any undissolved bits and gives you a silky finish.
Place the dish in the refrigerator and let it set for about 1 hour, or until the pudding is firm to the touch.
Step 6: Prepare the Strawberries
While the pudding is setting, prepare your strawberry topping. Wash and quarter the fresh strawberries, then place them in a bowl. Sprinkle with the remaining 1 tablespoon of sugar and toss gently to coat.
Cover the bowl with plastic wrap and transfer it to the refrigerator. The strawberries will macerate (soften and release their juices), creating a beautiful, naturally sweet syrup.
Step 7: Serve and Enjoy
When you are ready to serve, run a knife around the edges of the pudding to loosen it from the pan. Cut the pudding into ½-inch (1 cm) squares or any shape you prefer.
Using a rubber spatula, gently release the pudding pieces and transfer them into individual serving bowls.
Top each bowl with the macerated strawberries and their delicious syrup. Serve chilled and enjoy!
Pro Tips for Success
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Patience is key: Allow the pudding to set fully in the refrigerator for at least 1 hour. If it is not firm enough, give it a little more time.
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Strain for smoothness: Do not skip the straining step it ensures your pudding has that professional, silky texture.
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Make ahead: This dessert is perfect for dinner parties because you can prepare it a day in advance. Simply keep it covered in the refrigerator and add the strawberries just before serving.
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Get creative with toppings: While strawberries are my favorite, feel free to use raspberries, blueberries, sliced mangoes, or even a drizzle of honey or caramel sauce.
Serving Suggestions
This almond tofu is wonderfully versatile. Serve it:
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As a light dessert after a heavy meal
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As a refreshing treat on a warm day
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As an elegant finish to a dinner party
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As a healthy snack for any time of day
Nutrition Information (Per Serving)
Serving size: 1 serving | Recipe yields approximately 4 servings
