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Pistachio Coconut Pudding Recipe

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4.2 from 9 reviews

This creamy Pistachio Pudding recipe offers a rich and naturally sweet dessert made with raw shelled pistachios, maple syrup, and full-fat coconut milk. It’s a smooth, dairy-free pudding that's easy to prepare using simple ingredients and a food processor, perfect for a refreshing treat or a healthy dessert option.

Ingredients

Nut Base

  • 1 cup raw shelled pistachios
  • Pinch of salt

Sweetener

  • 3 tablespoons maple syrup

Liquid & Flavor

  • 1 cup full fat canned coconut milk (chilled, solid parts only)
  • ½ teaspoon vanilla extract

Instructions

  1. Boil and Peel Pistachios: Place pistachios in a small pot and add 2 cups of water. Bring to a boil, then boil for 3 minutes. Drain and transfer to a clean tea towel. Cover the pistachios with the towel and rub gently to remove the skins. Discard the skins.
  2. Make Pistachio Butter: Add the peeled pistachios to a small food processor bowl. Add maple syrup and salt. Process for 5 to 10 minutes, scraping down the sides often, until the pistachios become 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 and smooth.
  4. Chill the Pudding: Divide the pistachio pudding evenly into 6 small jars or serving cups. Refrigerate for at least 2 hours before serving to allow it to set and flavors to meld.

Notes

  • Ensure you only use the solid part of chilled canned coconut milk for best texture.
  • Removing the pistachio skins helps create a smoother pudding and a more appealing color.
  • For a vegan and dairy-free dessert, this pudding is ideal.
  • Keep the pudding refrigerated and consume within 3 days for optimal freshness.
  • You can garnish with chopped pistachios or a sprinkle of cinnamon before serving for extra flavor and texture.

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