Description
Creamy, tart chokecherry pudding made with fresh berries and simple ingredients. Perfect gluten-free dessert with nostalgic flavor.
Ingredients
- 4 cups fresh chokecherries, pitted (about 1.5 lbs)
- 1 cup granulated sugar (adjust to taste)
- 3 tbsp cornstarch
- 2 cups whole milk (or coconut milk for dairy-free)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp lemon juice
Instructions
- Prepare Chokecherries: Steam 4 cups chokecherries with ½ cup water for 10 minutes until soft. Strain through fine-mesh sieve to remove pits and skins.
- Make Puree: You should get about 2 cups of puree. Stir in 1 tbsp lemon juice. Adjust sweetness with sugar if needed.
- Whisk Base: In saucepan, mix 3 tbsp cornstarch with ¼ cup milk until smooth.
- Combine Ingredients: Add remaining milk, chokecherry puree, sugar, and salt. Cook on medium heat for 8-10 minutes, stirring constantly.
- Thicken Pudding: Cook until mixture coats the back of a spoon. Remove from heat and stir in vanilla.
- Chill: Pour into bowls and refrigerate for 2 hours. Cover with plastic wrap touching surface to prevent skin.
Notes
Pro Tips: Use frozen chokecherries if fresh aren’t available – just thaw and drain first. For dairy-free version, use coconut milk. Stores well in fridge for 4 days or freezer for 3 months.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 32g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg