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Jiggly Strawberry Milk Pudding Bites Recipe

Embarking on a culinary adventure often reveals simple recipes that feel special, and jiggly strawberry milk pudding bites are one such discovery. These bite-sized treats pair a silky milk pudding base with vibrant strawberry puree, producing a dessert that is creamy, fruity and pleasantly light. Naturally eggless, gelatine-free and no-bake, these pudding bites are easy to prepare and make an elegant addition to any dessert table or afternoon tea.

Each cube delivers a satisfying balance of sweetness, creaminess and a faint coconut crunch on the outside. The texture is the star: a soft, wobbling pudding that holds its shape yet melts on the tongue. Whether you’re an experienced home baker or trying a simple dessert for the first time, this recipe guides you through the steps to achieve consistent, jiggly results every time.

WHAT YOU’LL LOVE ABOUT THIS

  • Made with only five common ingredients
  • Eggless and gelatine-free
  • Quick, no-bake preparation
  • Simple pantry-friendly method
  • Perfect for make-ahead serving and gatherings

Ingredients used in JIGGLY STRAWBERRY MILK PUDDING BITES

  1. Strawberry puree

    Ripe strawberries are blended into a smooth puree that gives the pudding its color and fresh fruit flavor. Use fresh or thawed frozen strawberries, strained if you prefer a completely smooth texture. The puree is folded into the milk base to distribute strawberry flavor evenly.

  2. Milk

    Milk is the foundation of the pudding. Whole milk yields the creamiest, most indulgent texture, but you can use lower-fat milk for a lighter version. The milk provides body and richness that turn the thickened mixture into a delicate pudding.

  3. Sugar

    Sugar balances the natural tartness of the strawberries and the mild flavor of the milk. Adjust the amount to taste; the suggested quantity produces a pleasant sweetness without overpowering the fruit.

  4. Cornflour (cornstarch)

    Cornflour acts as the thickener. Mixed into a slurry with cold milk before heating, it gelatinizes as the mixture reaches a simmer, turning liquid into a smooth, spoonable pudding. Proper mixing and gradual heating prevent lumps and ensure an even, glossy set.

  5. Desiccated coconut

    Shredded desiccated coconut is used to coat the chilled pudding cubes. It prevents pieces from sticking together and adds a subtle texture contrast that complements the soft interior.

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EQUIPMENT YOU NEED FOR THE JIGGLY STRAWBERRY MILK PUDDING BITES

The equipment list is minimal: measuring cups and measuring spoons to ensure accurate ratios, a heavy-bottomed saucepan to heat the mixture evenly, and a whisk to keep the texture smooth. A spatula helps transfer the pudding into the mould. You’ll need a stove or induction hob and a loaf pan or any shallow mould to chill and set the pudding.

TIPS TO KEEP IN MIND WHILE MAKING JIGGLY STRAWBERRY MILK PUDDING BITES

  • Using full-fat milk gives a richer texture and better mouthfeel.
  • Whisk constantly while adding the cornflour slurry to avoid lumps.
  • Remove the pan from heat once the mixture reaches a thick, pudding-like consistency; continuing to cook may over-thicken or cause graininess.
  • Allow sufficient time to chill—4–5 hours in the refrigerator produces the best set and jiggly texture.
  • Use a sharp, clean knife to cut neat, even cubes after unmoulding.
  • Cook over medium heat to prevent scorching. Stir continuously and avoid high heat.

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OTHER RELATED RECIPES FROM THE BLOG

  • Coffee Chocolate Pudding Bites
  • Nutella Pudding
  • Small-Serve Coconut Pudding
JIGGLY STRAWBERRY MILK PUDDING BITES
Ingredients
  • 2 cups milk
  • 1 cup strawberry puree
  • 5 tbsp sugar
  • 6 tbsp cornflour (cornstarch)
  • 6 tbsp shredded/desiccated coconut
Instructions
  1. In a small bowl, mix 1 cup milk with the cornflour to create a smooth slurry. Set aside.
  2. In a heavy-bottomed saucepan, combine the remaining 1 cup milk, sugar and strawberry puree. Whisk to dissolve the sugar.
  3. Over medium heat, slowly add the cornflour slurry to the saucepan while whisking continuously to prevent lumps.
  4. Bring the mixture to a gentle boil, then reduce heat and cook, stirring, for 4–5 minutes until the mixture thickens to a pudding-like consistency.
  5. Remove from heat and pour the pudding into a greased or lined loaf pan or mould.
  6. Let cool at room temperature briefly, then refrigerate for several hours until fully set (around 4–5 hours gives the best texture).
  7. Once set, unmould and cut into bite-sized cubes using a sharp knife.
  8. Roll each cube in shredded coconut to coat and serve chilled.

If you make these strawberry milk pudding bites, feel free to share photos and tag me on Instagram using the hashtag #Bakewithshivesh. Happy baking and enjoy this simple, delightful no-bake dessert.