• Place the granulated sugar, cornstarch and salt in a medium saucepan. Slowly pour the Silk Almondmilk Protein + Fiber into the saucepan, whisking constantly. Cook the mixture over medium heat until the mixture thickens enough to coat the back of a metal spoon. DO NOT BOIL. Remove from the heat and stir in the vanilla and butter. Transfer to a container and refrigerate until chilled.
• Scoop the solid part from the coconut milk and place it in a blender. (Reserve the liquid for another use - smoothies would be a great idea). Add the powdered sugar and vanilla extract and blend on high speed until the mixture is smooth and creamy.

To serve:

• Carefully, fold the pudding and whipped topping together. In individual bowl or mason jars, crumble some of the brownies into the bottom. Top with some of the pudding/whipped topping mixture. Add chopped strawberries to the top.
• Serve immediately.