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.

Prep Time20

Chill Time2

Total Time2 20

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

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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

Find it online:

https://www.easyveganmealplan.com/recipe/creamy-pistachio-coconut-pudding/