I Cleared Out My Fridge and Evolved Another Classic

I had a small bowl of aging strawberries, a mini banana from the Asian market, and a surprise pineapple from my garden. This came together with my last half-cup of coconut-pineapple nectar to extract joy from the produce bin.

INGREDIENTS: My strawberries were macerated with cane sugar. If your’s are fresh go ahead and macerate until juice forms [a few hours]. We need the juice for the pudding.

• strawberries – 1 1/2 cups
• cane sugar – 1/4 cup
• coconut-pineapple nectar – 1/2 cup [or full fat coconut milk]
• cornstarch – 3 TBS, [or arrowroot]
• salt – 1/4 tsp
• rum – 1 TBS, [optional]
• rice vinegar – 1 TBS
• banana – 1/2 cup, minced
• pineapple – 1/2 cup, minced
• candied ginger – 1 TBS [optional]
• Greek yogurt – 1/2 cup [optional]

INSTRUCTIONS: Substitute other supporting fruit as you might have: grapes, pears, etc.

1. Slice the strawberries and combine with the sugar; allow to create juice [a few hours]
2. Add the strawberry mixture to a food processor and coarsely chop, leaving a bit of texture
3. In a 2 cup measure, add the strawberries and coconut nectar to the 2 cup line along with the vinegar and rum
4. In a small pot add the cornstarch and salt, then pour in about a half cup of strawberry mix and stir to dissolve; then add the remaining strawberry mix
5. Bring to a bare simmer under medium-low heat, stirring frequently
6. Pour thickened mixture into a serving bowl and cool for 30 minutes
7. Meanwhile, mince the banana, pineapple, and candied ginger
8. Sprinkle the minced fruit over the top of the pudding and push down gently with a spatula
9. When the pudding is barely warm, spoon on the yogurt and use a butter knife to cut into the pudding and create yogurt streaks throughout
10. Chill well

Serve with chopped nuts and hey, maybe a squeeze of lime juice

Recipe by B. Hettig