This creamy pistachio pudding is a naturally green, rich, and smooth dessert made with real pistachios and no artificial coloring. It has an indulgent texture, a delicate nutty flavor, and just the right amount of sweetness, making it feel both elegant and comforting at the same time.
Why You’ll Love This Recipe
This pudding is made with only a handful of simple ingredients, yet it tastes luxurious and special. The color comes entirely from real pistachios, giving it an authentic flavor that store-bought versions cannot match. It is quick to prepare, requires no cooking beyond blanching the nuts, and can be made ahead of time for an easy dessert. It is also naturally dairy-free and suitable for a variety of dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup raw shelled pistachios
3 tablespoons maple syrup
1 pinch salt
1 cup full-fat coconut milk, chilled, solid part only
½ teaspoon vanilla extract
Directions
Place the pistachios in a small pot and add about 2 cups of water. Bring to a boil and let them boil for 3 minutes. Drain the pistachios and transfer them to a clean kitchen towel. Fold the towel over the nuts and gently rub them together to loosen and remove the skins. Discard the skins.
Add the peeled pistachios to a small food processor. Add the maple syrup and salt, then process for 5 to 10 minutes, stopping occasionally to scrape down the sides, until the pistachios turn into a smooth, creamy nut butter.
Add the chilled coconut milk solids and the vanilla extract to the processor. Blend for another 1 to 2 minutes, or until the mixture is silky smooth and pudding-like.
Divide the pudding evenly into serving jars or glasses. Cover and refrigerate for at least 2 hours before serving to allow it to set properly.
Servings and timing
This recipe makes about 3 cups of pudding, which equals 6 servings of approximately ½ cup each.
Prep time is about 5 to 7 minutes, not including chilling time.
Chilling time is at least 2 hours before serving.
Variations
You can add a touch of almond extract along with the vanilla for a deeper nutty aroma.
For a slightly sweeter pudding, increase the maple syrup by 1 tablespoon.
If you prefer a lighter texture, blend in a few tablespoons of the reserved coconut water instead of using only the solid coconut cream.
A sprinkle of finely chopped pistachios on top adds extra texture and visual appeal.
Storage/Reheating
Store the pistachio pudding in airtight containers in the refrigerator. It will stay fresh for up to 3 days. This pudding is best enjoyed cold and does not require reheating. Stir gently before serving if it has been sitting for a while.
FAQs
Can I make pistachio pudding without removing the skins?
Yes, but the pudding will have a darker color and a slightly grainy texture compared to using skinned pistachios.
Why does my pudding look too thick?
The pudding thickens as it chills. If it feels too thick, you can blend in a small amount of coconut water to loosen it.
Can I use pistachio paste instead of whole pistachios?
Yes, as long as the paste contains only pistachios. Use about ¾ cup of pistachio paste.
Is this pudding very sweet?
No, it has a mild sweetness. You can adjust the maple syrup to suit your taste.
Can I freeze pistachio pudding?
Freezing is not recommended, as it can affect the smooth texture once thawed.
What can I use instead of maple syrup?
You can use honey or another liquid sweetener, adjusting the quantity to taste.
Why is chilling the coconut milk important?
Chilling separates the solid cream from the liquid, which is essential for achieving a thick, creamy pudding.
Can I make this ahead of time?
Yes, this pudding is perfect for making a day in advance and storing in the fridge.
What can I serve with pistachio pudding?
It pairs well with fresh fruit, a dollop of whipped cream, or a sprinkle of crushed pistachios.
Is this pudding suitable for kids?
Yes, it is made with simple, natural ingredients and has a mild, pleasant flavor that kids usually enjoy.
Conclusion
This pistachio pudding is a simple yet impressive dessert that highlights the natural flavor and color of pistachios. With minimal ingredients and an easy preparation process, it is a wonderful option for both everyday treats and special occasions. Once you try it homemade, it may become your go-to pistachio dessert.
This creamy pistachio pudding is a naturally green, smooth, and indulgent dessert made with real pistachios, coconut milk, and maple syrup. It’s dairy-free, elegant, and simple to prepare.
Ingredients
1 cup raw shelled pistachios
3 tablespoons maple syrup
1 pinch salt
1 cup full-fat coconut milk, chilled, solid part only
½ teaspoon vanilla extract
Instructions
Place pistachios in a small pot with 2 cups water. Bring to a boil and cook for 3 minutes.
Drain and transfer pistachios to a clean towel. Rub to remove skins and discard the skins.
In a food processor, blend peeled pistachios, maple syrup, and salt for 5–10 minutes, scraping sides, until smooth nut butter forms.
Add chilled coconut cream and vanilla extract. Blend for 1–2 more minutes until silky and pudding-like.
Divide into jars or glasses. Cover and refrigerate for at least 2 hours before serving.
