It wouldn’t be St. Patrick’s day without something green and I’ve got just the green thing for you. No green dye either. Fresh spinach is what gives this pudding its beautiful green color and no, you cannot taste it. The pistachios add a little bit of green too.
This pudding is not to be confused with the extremely processed, boxed pistachio pudding you may have grown up eating, so don’t expect that flavor. I will admit that I did enjoy said pudding as a kid though and even remember buying boxes of the instant stuff for myself as a teenager. Ick. Meanwhile, the banana acts as the sweetener in this pudding and it was enough for me, but if you want it sweeter, feel free to add a little raw honey, maple syrup or even a couple dates. Also, this is a thicker pudding and more mousse-like in texture, but if you want it thinner, experiment with less gelatin.
Oh, and I am back from Iceland as of late Monday night. It was an incredible trip and we loved it there! I will share more about that soon. In the meantime, follow me on Instagram if you want to check out some of the photos and videos from our Icelandic vacation.
Cheers and happy St. Patrick’s Day!
P.S. Anyone else excited about eating corned beef and cabbage today?!
Ingredients:
- 1 13.5 oz can full-fat coconut milk (I used this brand)
- 1 small just-ripe banana (yellow with no spots)
- 4 cups loosely packed fresh spinach
- 2 tsp pure vanilla extract
- 1/2 cup roasted and salted pistachios, shelled
- *Scant 1 Tbsp gelatin, preferably grass-fed (I recommend this one or this one)
- Extra pistachios, chopped, for garnish
*Experiment with less gelatin if you want a thinner texture. I personally like the hybrid pudding-mousse texture, but make it how you want it.
Directions:
- Pour about 3/4 of the coconut milk into a high-speed blender container. Then, add the vanilla, banana and spinach. Blend until totally smooth.
- In a small saucepan, heat the remaining coconut milk over low heat. Once warm, whisk in the gelatin and continue whisking until dissolved.
- Pour the gelatin mixture and pistachios into the blender and mix about 20 seconds or until mostly smooth (I like to keep some coarse pieces of pistachio).
- Pour into desired-size ramekins and place in fridge to set for 1-2 hours. Before serving, add chopped pistachios for garnish, if desired.
