Ingredients
Ingredients
- 1 cup raw shelled pistachios
- 3 tablespoons maple syrup
- Pinch of salt
- 1 cup full fat canned coconut milk (chilled, solid parts only)
- ½ teaspoon vanilla flavoring
Instructions
- Blanch 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 set them on a clean tea towel. Pull the towel over the nuts and rub them gently to remove the pistachio skins. Discard the skins.
- Blend Pistachios with Sweetener: Transfer the peeled pistachios to a small food processor bowl. Add the maple syrup and pinch of salt. Process for about 5-10 minutes, scraping down the bowl frequently, until the mixture resembles a smooth nut butter.
- Add Coconut Milk and Vanilla: Add the solid parts of chilled coconut milk and vanilla flavoring to the food processor. Continue processing for 1 to 2 minutes until the mixture is creamy and smooth in texture.
- Chill and Serve: Divide the pistachio pudding evenly among 6 small jars or serving dishes. Refrigerate for at least 2 hours to allow it to set and chill before serving.
Notes
- Make sure to use only the solid part of chilled canned coconut milk for the best creamy texture.
- Blanching the pistachios helps remove their skins, resulting in a smoother pudding.
- If your food processor is less powerful, blending the pistachios may take up to 10 minutes.
- This pudding is best served chilled and can be stored covered in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegan
