This Creamy Pistachio-Coconut Pudding brings together just a handful of real, vibrant ingredients to create a smooth, satisfying dessert with naturally rich flavor. Blended raw pistachios form the base—earthy, slightly sweet, and full of depth—while the solid part of chilled coconut milk adds a creamy texture that sets beautifully after a short time in the fridge. A touch of maple syrup and vanilla rounds everything out with subtle sweetness and warmth.
Beyond its flavor, this pudding is a great example of how minimal, whole ingredients can create something special without being complicated. Pistachios offer plant-based protein and natural color, while coconut milk gives a soft, mellow richness. With no added thickeners or artificial ingredients, it’s a dessert that celebrates simplicity.
Served in small jars or bowls, this pudding is easy to prep ahead and makes a great finish to any meal or a naturally sweet afternoon snack.
Recipe
Serves 6
4.9 oz. (140g) raw pistachios, shell removed
3 tbsp. maple syrup
7.8 fl oz. (220g) full-fat canned coconut milk (chilled, solid part only)
½ tsp. vanilla extract
How to Prepare
Place pistachios in a small pot with 16.2 fl oz (480ml) water. Bring to a boil and simmer for 3 minutes. Drain.
Rub pistachios in a tea towel to remove skins. Discard skins.
Add pistachios, maple syrup, and a pinch of salt to a food processor. Blend for 5-10 minutes, scraping down as needed, until smooth and creamy like nut butter.
Add chilled coconut milk solids and vanilla extract. Blend for 1-2 minutes until smooth.
Divide among 6 small jars and refrigerate for at least 2 hours before serving.
