Pistachio Pudding

Name: Pistachio Pudding
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup raw shelled pistachios; 3 tablespoons maple syrup; Pinch salt; 1 cup full fat can coconut milk (chilled, solid parts only); ½ teaspoon vanilla extract

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Creamy pistachio pudding in two serving glasses with small dish of pistachios nearby.

My Pistachio Pudding is So Good!

If you’ve ever had pistachio pudding before, odds are it had some type of green food dye in it. But really, you don’t need green food dye to make pistachio pudding. You just need raw pistachios and you need to remove their skin. Underneath you’ll find gorgeous green pistachio meat, that when blended, creates the best base for a pudding.

I only blend the pistachios with coconut milk, maple syrup and vanilla extract with a pinch of salt. It’s literally 5 ingredients and it’s like a fancy, rich and creamy green pudding full of real pistachio flavor without anything artificial. Now that’s my kinda feel good dessert! And if you’re wondering where the idea of this dessert came from, you can thank Petit Pot – they make an organic creamy pistachio pudding that my kids go crazy for. And even though it’s organic and well made, my kids and I agreed that this homemade version with less ingredients was actually better!

Ingredients You’ll Need

Pistachios: Use raw shelled pistachios (new photo coming showing shelled pistachios). If you find pistachio paste with no other ingredients except for pistachios, you can use that instead and you only need about ¾ cup for it.
Coconut milk: I use canned coconut milk to make the dessert vegan. But if you don’t care for it be dairy-free, you can substitute with 1 cup of heavy cream instead.
Maple syrup: I use it to sweeten the pudding and helps provide some liquid to help things move along in the food processor or blender.
Vanilla extract: I like to use pure vanilla extract.
Sea salt: Kosher or table salt will also work, just add a little less and make sure to taste.

How to Make Pistachio Pudding

Shelled pistachios in a pot covered with water. — **Step 1:** Place pistachios in a small pot and cover with water. Bring to a boil, then boil, then drain and set on a clean tea towel.

Pistachios on a white cloth getting peeled, some of the peeled already with their skin on the side and others unpeeled. — **Step 2:** Pull the towel over the nuts and rub them gently to remove the pistachio skin. Discarded the pistachio skins.

Peeled pistachios in the bowl of a food processor with maple syrup and salt. — **Step 3:** Add the pistachios to the bowl of a small food processor. Add maple syrup and salt and process, scraping the bowl down often.

After blending until smooth. — **Step 4:** Continue processing until the mixture looks like pistachio butter or peanut butter.

Coconut milk solids and vanilla added added to homemade pistachio butter. — **Step 5:** Add the coconut milk solids and vanilla.

After blending coconut milk until smooth and creamy. — **Step 6:** Process until the mixture is creamy and smooth.

My Best Pistachio Pudding Tips

Remove the pistachio skins: This takes some time, but it will be worth it in terms of the color and texture of the pudding. Leaving the skins on will make the pudding chunkier and brownish in color.
Use a small blender or food processor. If you use a big one, it can be hard to process the mixture and get it creamy and fluffy. Something smaller gets the blade touching all the ingredients at each go.
Chill the coconut milk overnight before using: Place a can of coconut milk in the fridge for at least 24 hours before making this recipe. The coconut cream will solidify at the top of the can, that is all you want to use for this recipe and it totals about 1 cup. The water can be used in soups or smoothies.
Keep leftovers refrigerated. That keeps the coconut milk blended into the mixture a solid so the pudding doesn’t get runny at room temperature.

Homemade pistachio pudding in two serving glasses topped with whipped cream and extra crushed pistachios.

Recipe Help & Common Questions

How should I store homemade pistachio pudding?

Once your pudding has fully cooled, place it in to an air tight container and keep it refrigerated. It will keep well for up to 7 days and can be served right from the fridge for a delicious dessert.

What if my pistachio pudding still looks chunky?

It will just take some time and patience depending on the strength of your food processor or blender. Just keep scraping down the sides and it will become creamy.

Can I freeze pistachio pudding?

Yes, this recipe freezes pretty well. Just make sure to cool it completely and then freeze it in individual portions. It tastes like ice cream when you thaw it!

Homemade pistachio pudding in two serving glasses with a spoon lifting up a bite.

More Pistachio Recipes:

If you try this Pistachio Pudding recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so I can repost on Stories!

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