Fantasia IC

Fantasia IC Argan Oil Curl Styling Pudding: Define & Enhance Curls for Curly Hair 454g/16.01 oz

£5.99
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Pudding is thicker than a cream and softer than a gel, and it is the format that suits curls needing moisture and shape from one product rather than two.

Fantasia IC build theirs on argan oil, which is light enough that a defined curl keeps its bounce instead of collapsing under the weight. It defines curls, coils and waves, holds them through the day, and keeps humidity from unravelling the pattern by mid-afternoon. The finish is where it separates from a gel. No sticky residue, no stiffness, and a real shine on the surface rather than a wet-look glaze.

454g is a large tub, which is fair for a product used in handfuls on thick hair. Best for curly, coily and wavy textures that go frizzy the moment the weather turns.

Application tips

Pudding wants wet hair, not damp. Work in sections while the hair is still dripping, taking a scoop for each quarter and smoothing it down the section with a flat palm before you rake through with your fingers.

Praying hands over each curl clump if you want maximum definition. Then leave it alone. Touching a pudding while it dries is what produces frizz. Air dry, or diffuse on low.

Results

Curl clumps come out defined and heavy in a good way, with the pattern showing all the way to the root. There is a soft cast that breaks with a scrunch, and underneath it the hair is soft rather than crisp.

Definition holds into a second and third day on protective styles. Coarse, dry textures take the most product and get the most out of it.

Composition

Argan Oil
Keeps the pudding soft on the hair instead of setting hard
Full ingredients list

Water (Aqua), Glycerin, Propylene Glycol, Argania Spinosa Kernel Oil (Argan Oil), Cetearyl Alcohol, Behentrimonium Methosulfate, Polyquaternium-37, PVP, Phenoxyethanol, Ethylhexylglycerin, Fragrance (Parfum), Disodium EDTA, Citric Acid, Polysorbate 20, Panthenol, Tocopheryl Acetate, Hydrolyzed Wheat Protein, Aloe Barbadensis Leaf Juice

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