Pistachio Pudding (Dairy Free)

During the past few weeks I’ve been exhibiting control and excersing discipline, all that went out the window this weekend.  It seems all of my control is balanced with periods of excess.  I haven’t baked in a week, so I spent this weekend baking all the things.  Seriously, I’ve done dishes like 8 times in two days.

In my effort to gain control I’ve been going dairy free, or at least trying.  If you discount the dairy in butter and the trace amounts of whey product in everything, then I’m dairy free!  Seriously, it was easier to be vegan than just diary free.

This pudding was one of my first forays into dairy free baking baking/cooking.  Coconut milk is my saving grace.  It’s creaminess is a perfect substitute for heavy cream.  I love coconut milk in my coffee and it’s just so much richer and more flavorful than almond milk.  Almond milk is good in smoothies and cereal, but it’s not as drinkable as coconut milk.  Plus, when you buy the good, canned, full fat coconut milk (I’m looking at you Thai Kitchen Organic) you get thick, whippable, coconut cream.  Vegan heaven.

This recipe uses two cans of coconut milk, one in the pudding and another whipped for topping.  Pistachio pudding is one of my favorite puddings and this recipe doesn’t disappoint.  The pudding is super creamy and smooth on the tongue; the pistachio flavor is strongly present and there is just a hint of coconut.  I love that this is a small batch recipe, perfectly for a girl living alone.  It’s time to incorporate some pudding in your life!  More to come on Friday…

Print the Recipe!

Pistachio Pudding {Dairy-free}
Adapted from Chocolate Moosey
Yield – 2-3 servings

Pistachio Pudding
1/4 cup salted, shelled pistachios
1/4 cup sugar
1 cup full fat coconut milk
1 egg yolk
1 tablespoon cornstarch
pinch of salt
1/2 teaspoon vanilla

Coconut Whipped Cream
1 can full fat coconut milk, refrigerated
2 teaspoons sugar
splash of vanilla
extra pistachios for garnish
toasted coconut flakes for garnish

1. Pudding – Grind the pistachios in a blender (I used a Magic Bullet) until finely ground.  Grind in 2 tablespoons of the sugar.
2. Shake the can of coconut milk to incorporate the liquid and solids.  Measure 1 cup of coconut milk and add to a small saucepan.  Add in the pistachio mixture and cook until boiling.
3. Meanwhile, whisk together the remaining sugar, egg yolk, cornstarch, and salt in a small bowl.  Add a little of the hot milk mixture into the egg to temper.
4. Pour everything back into the pot and heat while whisking until the pudding is thick.  Turn off the burner and stir in the vanilla.
5. Portion the pudding into bowls and cover with plastic wrap directly on top.  Refrigerate for several hours.
6. Coconut Whipped Cream - Carefully scoop the solid part of the coconut milk, leave the clear-ish liquid behind, and add the solid part to the bowl of a stand mixer with a paddle attachment.  Add in the sugar and vanilla; beat until smooth and creamy.
7. Pipe a dollop of whipped cream on each bowl of pudding and garnish with toasted coconut and extra pistachios.