Embarking on a culinary journey often leads to the discovery of extraordinary flavors, and strawberry milk pudding bites are a testament to this delightful exploration. Strawberry milk pudding bites are a delectable treat that combines the creamy goodness of milk pudding with the fruity burst of strawberry puree. These bite-sized delights are not only visually appealing but also a symphony of flavors that will leave your taste buds craving for more.
Each bite offers a symphony of sensations—a dance of sweetness, creaminess, and a subtle hint of coconut—that captivates the palate. we will unravel the secrets behind crafting these irresistible strawberry milk pudding bites. From understanding each ingredient’s role in creating the perfect balance. So, don your apron and prepare to indulge in the magic of creating strawberry milk pudding bites that are as enchanting to make as they are to savour.
Ingredients used in strawberry milk pudding bites
Ripe strawberries take center stage, transforming into a silky puree. Their vibrant sweetness not only colors our bites but introduces a burst of fruity joy, making each spoonful a celebration. To make the puree, blend fresh or frozen strawberries until smooth. You’ll use this in the pudding mixture.
Milk is the primary ingredient and the star of milk pudding bites. It provides the base and the creamy texture to the dessert. The fat content in the milk contributes to the richness of the pudding. Whole milk or full-fat milk is often preferred for a creamier result, although variations can be made with low-fat milk for a lighter version.
Sugar sweetens the pudding, balancing the natural dairy flavors. It dissolves in the milk during cooking, creating a smooth, sweet mixture. The amount of sugar added can be adjusted based on personal preference, but it’s crucial for enhancing the overall taste of the dessert.
Cornflour acts as a thickening agent in milk pudding bites. When mixed with cold liquid and then heated, it thickens the mixture, giving the pudding its smooth and silky consistency. Cornflour helps the pudding set properly, transforming the liquid ingredients into a soft yet firm texture. It’s essential for achieving the perfect pudding consistency.
In this context, desiccated coconut is used to coat the strawberry milk pudding bites. After the pudding is set and cut into bite-sized pieces, these pieces are often coated with a thin layer of desiccated coconut. This serves both a functional and aesthetic purpose. Functionally, the desiccated coconut prevents the pudding pieces from sticking together. Aesthetically, it adds a crunchiness to the outer layer, enhancing the overall mouthfeel and presentation of the dessert.
EQUIPMENT YOU NEED FOR THE STRAWBERRY MILK-PUDDING BITES
A heavy-bottom saucepan and a whisk are required to combine everything together. A spatula is my favorite kitchen piece of equipment.
You also need an induction or a heat source to heat the mixture.
For the mold to set the pudding, I have used a loaf pan; you can use any shaped baking pan to set the pudding.
TIPS TO KEEP IN MIND WHILE STRAWBERRY MILK PUDDING BITES AT HOME
- Full-fat milk will give better texture and flavor, so I prefer using that.
- Remove the mixture as soon as it starts to thicken, or else it will become lumpy.
- Make sure you are continuously whisking the mixture to ensure there are no lumps.
- Patience is key when making strawberry milk pudding bites. Allow sufficient time for the pudding to set in the refrigerator. This usually takes 4–5 hours. A well-set pudding ensures a smooth and consistent texture.
- Use a sharp, clean knife to cut the cubes equally.
- Cook the pudding mixture over medium heat. Avoid high heat to prevent scorching or curdling. Stir continuously to prevent the mixture from sticking to the bottom of the pan.
OTHER RELATED RECIPES FROM THE BLOG
- 2 cups milk
- 1 cup strawberry puree
- 5 tbsp sugar
- 6 tbsp cornflour
- 6 tbsp shredded coconut
- In a bowl take 1 cup milk and cornflour, mix it well and keep it aside.
- In a saucepan, combine 1 cup milk, sugar & strawberry puree. Whisk everything together until sugar is dissolved completely.
- Slowly add in the cornflour slurry over a medium heat. Keep whisking continuously.
- Once the mixture starts to boil, reduce the heat to low and continue to cook and whisk for about 4-5 minutes or until it thickens to a pudding-like consistency.
- Remove the saucepan from heat and pour the pudding mixture into a greased or lined mould
- Allow the pudding bites to cool at room temperature for a bit, then refrigerate them for at least 2 hours or until they are fully set.
- Once set, remove the pudding bites from the mold and cut into cubes.
- Now coat these strawberry milk pudding bites into shredded coconut and enjoyy!
If you like my strawberry milk pudding bites recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!