Pudding and Cream-Filled Strawberries

Pudding and Cream-Filled Strawberries

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Paula 235

"This is such an elegant looking snack or dessert. It's a lovely addition to the buffet table and is one of the first things to go."
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30 m servings 35 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
  2. Use a straw to poke a hole in each strawberry, from top to bottom.
  3. Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.


  • Cook's Notes:
  • Add more extract for a stronger coconut flavor, or use different extracts for whatever mood you're in.
  • Lighten up the cream by using skim milk and sugar free pudding and whipped topping.
  • Sprinkle the serving plate with coconut flakes or nonpareils for a more festive look.



Made these for Christmas and they were a hit. I don't like coconut so I used almond extract instead (vanilla would be good as well) and I sliced the strawberries into a floret and stuffed them....

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