If you’ve never tasted homemade Pistachio Pudding before, you’re in for a revelation. This creamy, dreamy treat swirls together the naturally sweet, nutty flavor of real pistachios with smooth coconut milk and a hint of maple syrup, resulting in a dessert that’s as gorgeous as it is luscious. Unlike those brightly colored instant mixes, this version delivers a pure, authentic taste with every spoonful, and it’s surprisingly simple to whip up from scratch.

Ingredients You’ll Need

Making Pistachio Pudding at home means letting each fresh, vibrant ingredient shine. Each component has a special role to play, from the rich base to the little finishing touches that make this treat unforgettable.

Raw shelled pistachios: The absolute star of the dish, giving it an earthy, sweet flavor and that signature pale green color.
Maple syrup: Offers gentle sweetness with a hint of caramel, balancing the nuttiness without overpowering it.
Pinch salt: Just a touch heightens all the flavors and brings complexity to each bite.
Full fat canned coconut milk (chilled, solid parts only): Adds a silky, rich base and keeps the pudding dairy free while lending irresistible creaminess.
Vanilla extract: A splash brings warmth and rounds out the pudding with sweet, floral notes.

How to Make Pistachio Pudding

Step 1: Blanch and Peel the Pistachios

Start by placing your raw, shelled pistachios in a small pot with about two cups of water. Bring it all to a robust boil and let those pistachios hang out for just three minutes. This quick blanching loosens their skins, which you’ll want to slip off for a smooth, elegant Pistachio Pudding. After draining, spread the nuts on a clean tea towel, fold it over, then gently rub to remove the skins. Discard the papery peels — it’s a little extra effort, but totally worth it for the pudding’s brilliant color and texture.

Step 2: Make Pistachio Butter

Toss your peeled pistachios into a food processor, along with maple syrup and a pinch of salt. Process this trio for 5 to 10 minutes, stopping occasionally to scrape down the sides. It’s a bit of a patience game, but you’ll watch them transform from crumbly bits to a glossy, spreadable pistachio butter. Keep going until you see an ultra-smooth, cohesive paste — this is the foundation of a perfect Pistachio Pudding.

Step 3: Add Coconut Milk and Vanilla

Scoop out the solid parts from your chilled can of coconut milk and add these to the food processor. Drizzle in the vanilla. Process everything together for another couple of minutes. The coconut milk will loosen the nut butter into a rich, silky mixture, and the vanilla will give your pudding that little “something special.” Keep blending until you reach that dreamy, creamy consistency Pistachio Pudding is known for.

Step 4: Chill and Set

Divide your pudding evenly among six small jars or cups, smoothing out the tops. Pop them into the refrigerator for at least two hours. This rest time is key—it lets the flavors meld and the pudding set to perfect spoonable texture. Waiting can be tough, but it pays off in every luxurious bite!

How to Serve Pistachio Pudding

Garnishes

A generous sprinkle of finely chopped pistachios is a classic finishing touch, adding a welcome crunch and extra color. For a pop of brightness, try a few pomegranate seeds or even a dollop of coconut whipped cream. A drizzle of maple syrup over the top never hurts, either!

Side Dishes

While this Pistachio Pudding is lovely on its own, it pairs beautifully with buttery shortbread cookies or crisp biscotti on the side. For something refreshing, serve it with slices of ripe strawberries or orange segments, which both contrast the pudding’s richness perfectly.

Creative Ways to Present

Get playful with your presentation! Layer the pudding in parfait glasses with seasonal berries for a striking dessert, or pipe it into chocolate cups for special occasions. It also makes a dreamy filling for mini tart shells—simply scoop, chill, and impress your guests with individual Pistachio Pudding treats.

Make Ahead and Storage

Storing Leftovers

If you have any Pistachio Pudding left (good luck!), cover each jar or bowl tightly and keep them refrigerated. The pudding will stay fresh, creamy, and delightful for up to four days, making it a great option for make-ahead desserts.

Freezing

While Pistachio Pudding is best enjoyed fresh, you can freeze it if needed. Spoon the pudding into freezer-safe containers, making sure to leave a little headspace. Freeze for up to one month and defrost overnight in the fridge before serving. The texture may be a bit more firm, so give it a good stir after thawing for smoothness.

Reheating

There’s no need to reheat Pistachio Pudding—it’s meant to be served chilled! If you find the pudding is too firm after time in the refrigerator, simply let it sit at room temperature for ten minutes and give it a gentle stir before serving.

FAQs

Can I use unsalted roasted pistachios instead of raw?

You can use unsalted roasted pistachios in a pinch, but raw nuts deliver the freshest, most vibrant flavor and color. Roasted pistachios might add a deeper, toastier note, but try to avoid any with added oils or salt for best results.

Is there a substitute for coconut milk if I can’t have it?

Absolutely! For a dairy-free option, try refrigerated almond milk or cashew cream (just note that it won’t be quite as rich or thick). If dairy isn’t an issue, heavy cream or whole milk can also work, but be sure to choose a thicker, high-fat variety to maintain that classic Pistachio Pudding texture.

How can I make this pudding sweeter or less sweet?

Maple syrup is easy to adjust—simply add a bit more or less to suit your taste before the final blend. If you love a sweeter pudding, you could also drizzle extra syrup on top, or serve with some candied pistachios for extra indulgence.

Can I double the recipe for a crowd?

Definitely! This Pistachio Pudding recipe doubles (or even triples) beautifully, as long as your food processor can handle the larger batch. Just be prepared for slightly longer processing times when blending the pistachios to a smooth paste.

What’s the best way to ensure a smooth pudding?

Peeling the pistachio skins thoroughly and being patient with the blending process is key. Scrape down your food processor often, and don’t rush—let the machine do its work until the mixture is totally smooth before adding the coconut milk and vanilla.

Final Thoughts

There’s simply nothing like a homemade serving of Pistachio Pudding—every spoonful is pure comfort with a splash of elegance. It’s a recipe you’ll want to return to again and again, whether for a casual treat or a special celebration. Go ahead and give it a try; your taste buds (and friends) will thank you!

Pistachio Pudding Recipe

★★★★★

5.2 from 19 reviews

Author: Noah
Total Time: 2 hours 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the creamy and rich goodness of homemade Pistachio Pudding. Made with raw pistachios and coconut milk, this decadent dessert is a delightful treat for any occasion.

Ingredients

Scale

Raw Pistachio Butter:

1 cup raw shelled pistachios
3 tablespoons maple syrup
Pinch of salt

Pudding Base:

1 cup full-fat canned coconut milk (chilled, solid parts only)
½ teaspoon vanilla extract

Instructions

Cook and Prepare Pistachios: Boil pistachios in water, then remove skins.
Make Pistachio Butter: Process pistachios with maple syrup until smooth.
Add Coconut Milk: Blend coconut milk solids with vanilla until creamy.
Chill and Serve: Divide into jars and refrigerate for at least 2 hours.

Notes

You can garnish with additional chopped pistachios before serving.
For a sweeter pudding, increase the amount of maple syrup to taste.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Blending
Cuisine: Unknown

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 9g
Sodium: 30mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: Pistachio Pudding, Homemade Pudding, Dessert Recipe, Coconut Milk Dessert