Dairy-Free Recipe: Raspberry Rose Pudding

updated Jan 22, 2020
Raspberry Rose Pudding
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(Image credit: Rachel Joy Barehl)

You can’t have a Mother’s Day brunch without dessert — something bright and springlike. But I was already serving lemon sticky rolls with the meal — practically a dessert all on their own — so I wanted to keep dessert fairly light, and light on the dairy too, since my mom and other members of my family like to eat it in moderation.

The perfect dessert, I realized, for this particular get-together was this raspberry pudding — it’s tangy, creamy, and completely dairy-free.

(Image credit: Rachel Joy Barehl)

When I wrote Bakeless Sweets, my cookbook full of puddings and other no-bake desserts, I discovered the English and Scandinavian desserts flummery and rødgrød, made of pureed fruit, cooked with sugar and cornstarch until it thickens into a creamy pudding. Think of it as a bright berry curd.

For my version, I added egg yolks for a little more body and richness, and the pudding turns out so thick, tangy, and delicious — you’ll swear it’s full of cream.

(Image credit: Rachel Joy Barehl)

Raspberry Rose Pudding

Serves 6 to 8

Nutritional Info


  • 1/4 cup


  • 1/4 teaspoon


  • 1 cup

    cold water

  • 2

    large egg yolks

  • 20 ounces

    raspberries, fresh or frozen and thawed, plus more to serve

  • 1/2 cup


  • 1

    lemon, juiced, about 3 tablespoons

  • 1/2 to 1 teaspoon

    food-grade rosewater

  • Whipped cream or coconut whipped cream, to serve

  • White chocolate, to serve


  1. Whisk the cornstarch and salt together in a medium bowl. Slowly pour in 1 cup water, whisking constantly until smooth. Whisk in the egg yolks.

  2. Puree the raspberries with the sugar and lemon juice in a blender until smooth and liquefied. Pour through a fine-mesh sieve into a 3-quart saucepan. Use a spoon to press as much liquid as possible out of the raspberry pulp (you should have about 3 cups total). Turn the heat onto high and bring the fruit to a simmer, stirring frequently. Turn off the heat.

  3. Whisk about half of the hot raspberry mixture into the bowl with the cornstarch and egg yolks. Pour this slowly back into the pan, counting to 10 as you do and whisking vigorously.

  4. Turn the heat back on to medium. Bring the pudding to a full boil, whisking frequently; this will take 2 to 5 minutes. Large bubbles will rise up very slowly, making a noise like gloop or plop. Simmer for 2 minutes, whisking frequently. Turn off the heat and whisk in the rosewater.

  5. Immediately pour the hot pudding into a shallow container. (If you notice lumps, you can pour the pudding though a fine-mesh sieve to make it smoother.) Place plastic wrap or buttered wax paper directly on the surface of the pudding to cover it. Put a lid on the dish and refrigerate. Chill for 2 hours, or until completely cold, before eating. Best eaten within 3 days.

  6. Serve in dessert cups or Champagne glasses with regular whipped cream or dairy-free coconut whipped cream. Roughly chop the white chocolate or use a vegetable peeler to make thin shavings, and top the pudding with these.

Recipe Notes

For a creamy pudding: The pudding is delicious served straight from the fridge, but I also like to whisk it with a balloon whisk or hand beaters to make it creamy and light after refrigeration.

Adapted from

Bakeless Sweets by Faith Durand.