Ok, I know I’ve been on a pistachio kick lately, but this creamy pistachio pudding is absolutely delicious and too good not to share! It includes my homemade pistachio date milk, in addition to homemade pistachio butter (recipe below) for extra intense flavor, richness, and creaminess. 😋 This is now one of my favorite creations to date.
When it came time to make the pudding, I decided spur of the moment to add some pistachio butter since I had just made some a day or two prior. I didn’t intend to include the recipe on the blog, so I don’t have any pictures, but it’s extremely simple to make (see recipe below).
Even though the pudding will still come out great without it, I highly recommend adding pistachio butter for extra nutty flavor and goodness. Since it’s so quick and easy to make, there’s no reason to omit it! If you want to toast the pistachios first, here’s a recipe you can follow for the directions.
I hope you make this recipe and love it as much as I do. The pistachio milk and pistachio butter can be made ahead of time and used when the recipe calls for them.
Try this yummy pistachio pudding for a change of pace. It's healthy, easy to make, creamy, rich, and so delicious!
- 2 cups homemade pistachio milk
- 1/8 teaspoon sea salt
- 1/4 cup organic sugar or pure maple syrup
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons cornstarch
- 2 tablespoons pistachio butter (optional)
- 2 cups raw unsalted pistachios, shelled
- 1/8 teaspoon sea salt
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted
In a saucepan, combine the pistachio milk, sea salt, sweetener, and vanilla. Heat on medium until warm.
When the milk is warm, whisk in the cornstarch until fully dissolved.
Bring mixture to a boil, stirring constantly for 2 minutes.
Lower to a simmer for an additional minute, then stir in optional pistachio butter (instructions below). Turn off heat.
Transfer pudding to a bowl and let cool slightly at room temperature, then refrigerate. It will continue to thicken as it sits. Pudding will be ready to enjoy after a few hours.
Place pistachios in food processor bowl. Pulse several times until crumbly, then process constantly for up to 5 minutes until smooth and buttery, stopping to scrape down bowl as needed. Add sea salt, pure maple syrup, and coconut oil, and continue processing for another minute to fully incorporate all ingredients. If mixture is too dry, add a bit more maple syrup and/or coconut oil until desired consistency is achieved. Store in a glass jar in refrigerator.