Pistachio Coconut Spinach Pudding Recipe
A creamy and vibrant pistachio pudding made with wholesome ingredients like coconut milk and spinach, sweetened naturally with maple syrup. This nutritious dessert combines the rich flavor of pistachios with a silky texture achieved by cooking tapioca flour, perfect for a refreshing treat.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes plus 3 hours chilling
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry and Nuts
- ½ cup pistachios
- 2 tablespoons tapioca flour
Liquids and Sweeteners
- 1 (15-ounce) can coconut milk
- ¼ cup maple syrup
Vegetables and Flavorings
- ½ cup spinach
- 1 teaspoon almond extract
Instructions
- Grind Pistachios: Using a food processor or blender, grind the pistachios into fine crumbs and set them aside for later use.
- Blend Coconut Milk and Spinach: Blend the coconut milk and spinach together until the mixture is smooth and vibrant green.
- Thicken Mixture: In a saucepan over medium-low heat, combine the blended coconut milk and spinach with the tapioca flour. Cook for about 8 minutes, stirring frequently, until the mixture thickens.
- Add Remaining Ingredients: Remove the saucepan from heat and stir in the ground pistachios, maple syrup, and almond extract until well combined.
- Chill Pudding: Pour the pudding mixture into individual cups, cover, and refrigerate for at least 3 hours to allow the pudding to set properly.
- Serve and Garnish: When ready to serve, optionally garnish with whipped cream and/or additional pistachios for added texture and flavor.
Notes
- Ensure tapioca flour is fully dissolved before heating to avoid lumps.
- For a smoother texture, strain the pudding after cooking.
- Adjust maple syrup quantity according to desired sweetness.
- Use unsweetened coconut milk for a less sweet pudding.
- Spinach adds nutrients without overpowering the flavors.