Ever wanted a gorgeous, restaurant-style dessert that’s egg-free, mildly flavored, and ready in under an hour? This Vanilla Milk Pudding topped with a vibrant Strawberry Syrup hits every sweet spot—creamy, refreshing, and irresistibly photogenic.
Milk puddings date back to classic European custards, but most recipes call for eggs or heavy creams. By using china grass (agar-agar) instead of gelatin or eggs, you get a set-and-forget pudding that’s eggless and still luxuriously smooth. The strawberry syrup brings it into summer territory—think fresh berry brightness on a vanilla canvas.
🌿 Vegan Swap: Replace dairy milk with coconut or almond milk and use china grass (agar-agar) exactly the same way you’d use it here.
You’ll start by boiling milk to intensify its creaminess, then gently whisk in sugar and vanilla for flavor. Meanwhile, soak and dissolve china grass in hot water so it’s lump-free. Once the milk is sweet and steaming, stir in the dissolved agar-agar and immediately pour into ramekins. Let them cool at room temperature, then chill until set.
For the syrup, sauté chopped strawberries with sugar and a squeeze of lemon. As the berries soften, stir in a corn-flour slurry to thicken it to a syrupy consistency. Cool completely.
To serve, invert the pudding onto plates or bowls, then drizzle generously with the chilled strawberry syrup. Garnish with fresh berry halves and mint leaves for a pop of color.
💡 Pro Tip: If serving at a party, chill the plates too! A cold plate helps the pudding hold its shape longer and makes it more refreshing on hot days.
Serve this pudding straight from the fridge—its cool, creamy texture and fruity syrup make it perfect for warm evenings. Arrange on a dessert platter, garnish with mint, and watch it disappear.
For gatherings, set up a DIY parfait station—guests can layer pudding, berry syrup, and cookie crumbles in clear glasses. It’s interactive, elegant, and requires minimal last-minute work from you.
A smooth, eggless Vanilla Milk Pudding set with agar-agar, topped with a tangy Strawberry Syrup made from fresh berries, lemon, and a hint of corn-flour. This easy dessert chills in under two hours and delights with its creamy texture and bright flavors.
Wash and rinse china grass until clear
Stir corn flour into water until smoothPour milk into a deep pan and bring to a gentle boil, then remove from heat.
In a separate pan, add water, add china grass and cook until fully melted.
Return milk to low heat, stir in sugar until dissolved, then mix in vanilla.
Pour dissolved china grass into the milk mixture, stir well, then pour into ramekins. Cover and chill in room temperature until firm. and refrigerate for 2 hours.
After 5 mins pour the lemon juice, then add corn flour slurry. Cook until thickened, then cool.
Unmold pudding onto plates, spoon syrup over top, and garnish as you like.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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