I remember my mom making simple, home-made puddings out of a few, very basic ingredients—milk, sugar, vanilla, and cornstarch. This inspired me to turn her classic recipe into an easy, plant-based (vegan) pudding dessert: Berries and Vanilla Cream. The classic pudding recipe arose out of the British tradition of making something out of nothing. While the first puddings were made out of savory ingredients, they later started including fruits and nuts. American boiled sweet puddings started showing up in the 19th century, making them one of our favorite, classic comfort foods. One of my father’s all time favorite foods is tapioca pudding—a derivation of the classic American boiled pudding.
This super easy, healthy, plant-based take on the classic pudding can be whipped up in 10 minutes with only 5 ingredients (not including pantry staples). Nutrient-rich, low in fat, and sweetened with just a hint of maple syrup and the natural sweetness of berries, this is a treat (with only 136 calories) you can feel really good about! It’s also a completely gluten-free recipe for those that avoid gluten. Make up a batch of the vanilla cream pudding, top it with berries, and seal them up into mason jars to take with you for lunch on the go. In fact, this recipe is healthful enough you can serve it as nutrient-rich snack.
You can easily replace the berries with another seasonal fruit, such as peaches, mango, pineapple, and bananas. It’s also a wonderful, healthy treat for kids (young and old). For an extra twist, you can top it with nuts, coconut, or dark chocolate chips.