Pistachio Pudding
Course: DessertCuisine: N/ADifficulty: Medium
Servings
8
servingsPrep time
5
minutesCooking time
10
minutesCalories
192
kcalTotal Carbs
10
gramsNet carbs
3
gramsFat
17
gramsProtein
5
gramsAs a child, I loved pistachio pudding. I haven’t had it in years, but after playing around with some recipes for Performance Nut Butter, I found that I could make a multi-purpose recipe out of any nut butter. With this recipe, you can have a pistachio pudding, a desert topping, or you can freeze it in molds to make fat bombs.
Ingredients
1 can of unsweetened coconut milk
1/2 cup pistachio butter (see how to make it here)
1/4 cup granular sweetener (I prefer BochaSweet for this recipe)
1/8 tsp sea salt
4 egg egg yolks, tempered (see video for explanation)
1/2 tsp vanilla creme liquid stevia
Directions
- Whisk a can of coconut milk over medium high heat until thoroughly combined.
- Add pistachio butter and whisk until fully melted into the coconut milk.
- Whisk in the granular sweetener and salt, then bring the temperature to between 160F and 175F.
- Temper the egg yolks by mixing 4 or 5 spoonfuls of the sauce into them one at at time, then whisk the tempered egg yolks back into the sauce. (see the video below for a visual explanation).
- Whisk in liquid stevia and continue to whisk until the temperature hits 180F, then immediately remove from heat.
- Allow to cool for at least one hour, stirring occasionally. Transfer to a container and refrigerate overnight.
- Serve as a pudding or a dessert topping.
Recipe Video
Notes
- Serving size is approximately 1/4 cup
Wow the website is nice! Thank you for not having twenty pages of story and exposition before finding the recipe!
Thank you. I tried to make it to be the sort of site I’d want to go to for recipes. There’ll be some ads, but I’ll keep them out of the flow of things.
Hi Steve! I LOVE your recipes and your presentations! This video and the pound cake video have a moment when you point up to where the link should be but the link card is missing. I found the recipes anyway because your site is so used friendly. Just a BTW. Thank you so much for these fabulous eats!
Hey Steve – the link to see how Pistachio Butter is made isn’t working right now. ;D
Thanks for catching that, Kris. That’s one of the links that got screwed up when I moved the site to a new host. It should be fixed now.
Hi there, I’m a new follower and huge fan! Have you tried this recipe using a substitute for coconut milk?
I have not. Generally, if there is a suitable substitution, I’ll mention it in the notes.