Homemade Pistachio Pudding
Pistachio pudding from scratch made with simple ingredients and sweetened to your liking. An egg free dessert that tastes so fancy.
Servings: 6 people
Calories: 256kcal
Ingredients
- 2 cups milk
- 1 cup raw unsalted pistachios
- 3 Tablespoon cornstarch
- ½- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In your blender, soak pistachios in milk for 30 minutes.
- Blend on high for 1-2 minutes.
- Pour milk through a fine mesh strainer or a cheese cloth to separate pulp from milk.
- In a heavy saucepan, pour all the milk except for ¼ cup and heat.
- Stir in sugar until completely dissolved then add vanilla extract.
- In a cup mix the cornstarch and the remaining ¼ cup of milk.
- When there are no lumps, pour the cornstarch mixture over the warm milk in the saucepan.
- Keep stirring until the mixture gets bubbly and thick, remove from heat.
- Pour pudding into individual serving bowls, cover with plastic wrap and chill until ready to serve.
- Garnish with more pistachios and serve.
Notes
- You can use almond extract in place of the vanilla extract for extra nutty flavor.
- Make pistachio pudding dairy-free by using coconut milk or water in place of cow's milk.
- Top pistachio pudding a dollop of fresh Chantilly cream.
- Add layers of your favorite crushed nuts or cookies in between the pudding.
- Leftover pistachio pudding can be wrapped with plastic wrap and kept in the refrigerator for up to 3-4 days.
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 335mg | Fiber: 2g | Sugar: 23g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg