Pistachio Pudding
This homemade pistachio pudding is dairy-free and naturally bright green without any artificial colors! It’s a quick, easy snack that’s so good!
Servings: 6 servings
Equipment
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
Instructions
- Place pistachios in a small pot and add 2 cups of water. Bring to a boil, then boil for 3 minutes. Drain and set on a clean tea towel. Pull the towel over the nuts and rub them gently to remove the pistachio skin. Discarded the pistachio skins.
- Add the pistachios to the bowl of a small food processor. Add maple syrup and salt. Process for about 5-10 minutes, depending on the strength of your food processor, scraping the bowl down often, or until the pistachios resemble a smooth nut butter.
- Add the coconut milk solids and vanilla and process for 1 to 2 minutes, or until the mixture is creamy and smooth.
- Divide the pudding among 6 small jars and set in the fridge for at least 2 hours before serving.
Notes
- The pudding will stay fresh and green tightly sealed in the fridge for up to 3 days.
- Removing the pistachios skins 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.
- Note: 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.
Nutrition
Serving: 0.5cup | Calories: 219kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 313mg | Fiber: 2g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
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