Creamy Pistachio-Coconut Pudding

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Creamy Pistachio-Coconut Pudding

A rich, creamy pistachio pudding made with coconut milk and lightly sweetened with maple syrup. Luxurious, naturally dairy-free, and perfect as a make-ahead dessert or special treat.
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Prep Time20 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Meal Type: Dessert, Snacks
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender, Stove
Ingredient: Coconut
Servings: 6
Ingredients
  • 1 cup(s) shelled raw pistachios
  • 2 cup(s) water
  • 3 tablespoon(s) maple syrup or agave
  • 1 can(s) full-fat canned coconut milk (chilled, solid part only)
  • ½ teaspoon(s) vanilla extract
  • Pinch salt
US Customary - Metric
Instructions
  • Blanch the pistachios: Add the pistachios and water to a small pot. Bring to a boil and simmer for 3 minutes. Drain well.
  • Remove the skins: Wrap the pistachios in a clean tea towel and rub gently to loosen and remove the skins. Discard the skins.
  • Blend: Add the pistachios, maple syrup, and a pinch of salt to a food processor. Blend for 5–10 minutes, scraping down the sides as needed, until very smooth and creamy, similar to nut butter.
  • Finish the pudding: open the chilled can of coconut milk, and scoop out only the coconut cream (discard the coconut water or save it to add to a smoothie later). Add the coconut cream and vanilla to the pistacho and blend for 1–2 minutes until completely smooth.
  • Chill: Divide into 6 small jars or bowls and refrigerate for at least 2 hours before serving.
Notes
Texture note: This is a rich, dense pudding with a mousse-like consistency rather than a light, spoonable pudding.
Make-ahead: Keeps well in the fridge for up to 4 days.
Serving suggestions: Top with fresh berries, shaved dark chocolate, or a sprinkle of chopped pistachios.
Sweetness: For a less sweet version, reduce maple syrup to 2 tablespoons.
Shortcut option: If you already have smooth pistachio butter, you can replace the blended pistachios with about ½ cup pistachio butter and skip steps 1–3.
Nutrition
Calories: 269kcal | Carbohydrates: 14g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 373mg | Fiber: 2g | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg
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