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Pistachio Pudding Recipe

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4 from 49 reviews

  • Author: Ava
  • Total Time: 20 minutes (including chilling time)
  • Yield: 6 servings
  • Diet: Vegan

Description

This creamy Pistachio Pudding is a luscious and naturally sweetened dessert made with raw shelled pistachios, maple syrup, and full-fat coconut milk. The pistachios are first boiled to remove their skins, then blended into a smooth nut butter with a touch of vanilla for a rich, silky texture. Perfectly chilled and served in individual jars, this pudding is a delightful treat that’s both dairy-free and vegan-friendly.

Ingredients

Nut Base

  • 1 cup raw shelled pistachios

Sweetener & Flavoring

  • 3 tablespoons maple syrup
  • Pinch salt
  • ½ teaspoon vanilla extract

Dairy Alternative

  • 1 cup full fat canned coconut milk (chilled, solid parts only)

Instructions

  1. Boil and peel the pistachios: Place the pistachios in a small pot and add 2 cups of water. Bring to a boil, then continue boiling gently for 3 minutes. Drain the pistachios and transfer them onto a clean tea towel. Pull the towel over the pistachios and rub gently to remove the skins. Discard the skins and set the peeled pistachios aside.
  2. Process into nut butter: Transfer the peeled pistachios to the bowl of a small food processor. Add the maple syrup and a pinch of salt. Process the mixture for 5 to 10 minutes, depending on the strength of your food processor. Stop periodically to scrape down the sides of the bowl to ensure even blending until the mixture becomes a smooth nut butter.
  3. Add coconut milk and vanilla: Add the solid parts of the chilled coconut milk along with the vanilla extract to the food processor. Continue processing for 1 to 2 minutes until the mixture is creamy, smooth, and well combined.
  4. Chill and serve: Spoon the pistachio pudding into 6 small jars or serving dishes. Refrigerate for at least 2 hours before serving to allow the pudding to firm up and flavors to meld.

Notes

  • Removing the pistachio skins is key to achieving a smooth texture and vibrant color.
  • The pudding can be stored in the refrigerator for up to 3 days.
  • Use chilled canned coconut milk and only the solid parts for the best creamy texture.
  • Maple syrup adds natural sweetness; adjust the amount based on your preference.
  • This recipe is naturally vegan and dairy-free.
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: International

Find it online: https://quickandsweetrecipes.com/pistachio-pudding-recipe/