Chokecherry Pudding Recipe
Silky and vibrantly purple, this chokecherry pudding is a forager’s favorite turned creamy, modern dessert. Tart and bright with a whisper of vanilla and almond, it’s unlike anything you’ll find in stores and it’s shockingly easy to make.
Print
Pin
Servings: 4
Calories: 180kcal
Cost: 6
Equipment
- Medium saucepan
- cheesecloth or fine-mesh strainer
- Whisk
- 4 serving dishes (small bowls, glasses)
Ingredients
- 2 cups chokecherry puree fresh or thawed frozen berries
- 1 cup full milk or almond/coconut milk.
- ½ cup granulated sugar or to taste.
- ¼ cup cornstarch or arrowroot for gluten-free
- 1 teaspoon vanilla extract.
- ¼ teaspoon salt.
- 1 tbsp butter optional; for richness
Instructions
- To make the puree: Simmer entire berries in water until they burst. Strain through cheesecloth or a mesh strainer, gently pressing to extract the juice and pulp. Discard the pits and skins.
- To combine with sugar, pour the chokecherry puree into a medium pot. Stir in the sugar and reheat slowly over medium heat until completely dissolved.
- Combine cornstarch and milk in a bowl, whisking until smooth.
- To blend and heat, slowly pour the milk mixture into the warm puree while constantly stirring.
- Cook until thick, stirring over medium heat. After 5-7 minutes, it should thicken to a pudding consistency, coating the back of a spoon.
- To add flavor, turn off the heat. Stir in the vanilla, salt, and butter, if using.
- Chill and pour into bowls or glasses. Cool to room temperature, then cover and refrigerate for 2 hours before serving.
Notes
To make it thicker, add up to ⅓ cup cornstarch for a scoopable texture.
Spice it up with a pinch of cardamom or cinnamon for added warmth.
Alternative sweeteners include honey and maple syrup, which provide an earthy sweetness.
Try it dairy-free: Coconut milk works perfectly and provides a subtle richness.
Garnish like a pro Garnish with whipped cream, shaved dark chocolate, or fresh mint.
Nutrition
Calories: 180kcal
