Pour your coconut milk into a small pot over medium heat.
Measure and whisk in your cornstarch until dissolved. Add in your sweetener of choice, plus vanilla extract and continue whisking.
Bring the liquid to a medium simmer, whisking for 4-6 minutes. Once the liquid begins to boil it will instantly thicken up.
Turn the heat off and remove from the stove once it thickens up, continue whisking to keep it smooth.
Transfer to a bowl and cover, chilling overnight or at least 4 hours.
The mixture will firm up even more, to make it the perfect pudding consistency, transfer to a blender or food processor and pulse until light and fluffy. Feel free to add a tablespoon of non-dairy milk if you would like a thinner consistency - adding more will bring it back to an almost liquid.
Wash and cut your strawberries. Grab two pint-sized mason jars and begin to layer each ingredient.
Top with an extra dollop of pudding, plus a sprinkle of crushed slivered almonds.
Serve chilled or seal with a lid and chill for up to 4 days.
Can substitute for any non-dairy milk in-place of coconut milk.