Description
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.
Notes
- Add almond extract for extra nutty flavor.
- Increase maple syrup for added sweetness.
- Use a bit of coconut water for a lighter texture.
- Top with chopped pistachios for crunch.
- Best served cold after chilling thoroughly.
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 240
- Sugar: 6g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
