Sicilian Strawberry Pudding, or gelo di fragole, is the perfect light and refreshing summer dessert. With just a few minutes of prep time needed, this dairy and gluten free treat is sure to become your new go-to summertime sweet!
Sicilian strawberry pudding or gelo di fragole is a refreshing Sicilian dessert with the creamy consistency of pudding but unlike traditional pudding it does not contain any milk or cream.
An easy spoon dessert best made with in-season strawberries at their peak, sweet and delicious! Gelo di fragole is a variation on the classic Sicilian gelo di melone (watermelon).
This dairy free sweet (if served without whipped cream, of course) requires only 5 ingredients and is thickened with cornstarch or maizena in Italian.
It is delicious enjoyed as is, as a simple dessert or snack. Or you can dress it up (see serving suggestions below) with whipped cream to transform it into a decadent dessert.
This no-bake treat is perfect for summer entertaining!
Ingredients
- Strawberries: ripe strawberries (ideally local and seasonal) for best results.
- Granulated sugar
- Juice of half a lemon
- Cornstarch
- Water
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Remove the stem from the strawberries and wash them well.
- Cut into quarters and toss in a bowl along with the sugar and lemon juice.
- Place in the bowl of your food processor and purée until fairly smooth.
- Taste and add more sugar, if needed. The amount of sugar may vary according to the sweetness of your strawberries.
- Pour the mixture into a sauce pan. In a separate bowl, stir the cornstarch and the water until smooth. Be sure to use only cold water!
- Stir the cornstarch/water mixture into the sauce pan with the strawberries.
- Place the sauce pan on a burner over medium heat. Stir constantly until the mixture comes to a gentle boil and thickens. This will take approximately 3 minutes.
- Remove from the heat and transfer the mixture into glasses, cups or dessert plates.
- Let cool, then refrigerate until set, about 3-4 hours.
- Serve chilled as is or with choice of garnish.
Recipe Notes
This recipe can be enjoyed as is, that is without any toppings. But you can dress it up in one of the following ways:
-with whipped cream and mint leaves
-chopped pistachios
-fresh fruit such as strawberries and/or blueberries
-chocolate shavings
-Adjust the amount of sugar you add to the strawberries according to your taste. This may vary according to how sweet your strawberries are.
-Be sure to dissolve the cornstarch in cold water to prevent it from clumping.
-I divided my pudding into 5 portions but you can divide it into portion sizes of your choice.
Keep leftovers well wrapped in the refrigerator for up to 3 days.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more refreshing treats for summer!
- Blueberry Granita
- Gelo di Caffè
- Italian Fruit Tart with Pastry Cream Filling
- Neapolitan Ice Cream Cake Roll
- Balsamic Strawberries with Vanilla Ice Cream
- Biancomangiare-Sicilian Almond Milk Pudding
- Sicilian Milk Pudding with Cookies
Ingredients
- 454 grams strawberries (1 lb)
- juice of 1/2 lemon
- 6 tbsp. granulated sugar or more as desired
- 1 cup cold water
- 5 tbsp. cornstarch
To garnish, choice of:
- whipped cream
- fresh fruit
- chopped pistachios
- chocolate shavings
Instructions
- Remove the stem from the strawberries and wash them well.
- Cut into quarters and toss in a bowl along with the sugar and lemon juice.
- Place in the bowl of your food processor and purée until fairly smooth.
- Taste and add more sugar, if needed. The amount of sugar may vary according to the sweetness of your strawberries.
- Pour the mixture into a sauce pan.
- In a separate bowl, stir the cornstarch into the water until smooth. Be sure to use only cold water!
- Stir the cornstarch/water mixture into the sauce pan with the strawberries.
- Place the sauce pan on a burner over medium heat. Stir constantly until the mixture comes to a gentle boil and thickens. This will take approximately 3 minutes.
- Remove from the heat and transfer the mixture into glasses, cups or dessert plates. Let cool, then refrigerate until set, about 3-4 hours.
- Serve chilled as is or with choice of garnish.
Notes
-with whipped cream and mint leaves
-chopped pistachios
-fresh fruit such as strawberries and/or blueberries
-chocolate shavings More tips: -Adjust the amount of sugar you add to the strawberries according to your taste. This may vary according to how sweet your strawberries are.
-Be sure to dissolve the cornstarch in cold water to prevent it from clumping.
-I divided my pudding into 5 portions but you can divide it into portion sizes of your choice. How long does it keep for? Keep leftovers well wrapped in the refrigerator for up to 3 days. Please note that the nutritional information provided is for the strawberry pudding on it’s own, without whipped cream or other garnish.
Yum! I’ve made gelo di melone and really enjoyed it. Now it’s time to try this one…
Hello Frank, this one is a new favorite in my family. So refreshing and perfect with in season strawberries this time of year. And don’t forget to top with whipped cream!