Dairy-Free Pistachio Pudding

 

pistachio pudding 3

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?!

vertical 3 pistachio pudding

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:

  1. 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.
  2. In a small saucepan, heat the remaining coconut milk over low heat. Once warm, whisk in the gelatin and continue whisking until dissolved.
  3. 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).
  4. Pour into desired-size ramekins and place in fridge to set for 1-2 hours. Before serving, add chopped pistachios for garnish, if desired.

 

Moo-less Mousse

I’ve been digging into the recipes in Practical Paleo this week and have not been disappointed thus far. Before this week, the only thing I made from the book is the summer squash caprese noodle salad, so I was anxious to try more, especially after meeting and listening to Diane speak on Sunday. The recipes are easy to follow, uncomplicated and flavorful — a winning combination if you ask me!

One specific recipe from her book that I want to share is the Moo-less Pistachio Mousse. Oh.My.Gosh. It’s unbelievably creamy and almost brought me to tears. Yes, it’s that good. It really does remind me of pistachio pudding, minus the green dye, chemicals and over abundance of sweetness (I used to love that stuff and could eat a whole mix by myself … funny to think about now).  Here’s the recipe, as written in Practical Paleo:

  • 2 ripe avocados
  • 1-2 tsp pistachio or almond extract (use 1 if alcohol base or 2 if oil base)
  • 1/4 cup coconut milk
  • 1 large or 2 small ripe bananas
  • 1 Tbsp maple syrup or softened honey (optional to taste and may not be necessary if bananas are sweet enough)
  • Pinch of sea salt
  • 2 Tbsp chopped pistachios
  1. Scoop out the flesh of the avocados into a small food processor, or mash them by hand. Add the pistachio or almond extract, coconut milk, bananas, maple syrup or honey, and sea salt, and process until creamy, whipped and well blended. You may whisk the ingredients together as well, if necessary.
  2. Serve in individual bowls. Garnish with chopped pistachios.
Moo-less mousse in my late Grandma Reilly's bowl.
Moo-less mousse in my late grandma’s retro bowl. My mom said she remembered this bowl being around when she was a kid. It seemed very fitting for a green pudding.
Delicious mousse in Grandma Reilly's bowl. That bowl contains many memories at the dinner table, during holidays and at family cookouts. I think it add extra love to anything it's filled with.
I think the bowl adds extra love to anything it’s filled with. In this case, it’s mousse.
Grandma's bowl and the mousse are a perfect match!
Grandma’s bowl and the mousse are a perfect match!

Just a couple things, I used almond extract (which is mentioned as an option in the book) because I couldn’t find pistachio extract anywhere. Anyone know where you can find that stuff? I also forgot to buy pistachios at the store, so I used sliced almonds instead, but it went well with the almond extract. On top of our individual servings, I also put some unsweetened coconut flakes. Jesse really loves chocolate and I can’t have chocolate or cocoa powder right now because of adhering to the SCD (specific carbohydrate diet), so I scooped some separately for him and mixed in some cocoa powder and a touch more honey, so the chocolate wouldn’t taste too bitter. Diane does have a moo-less chocolate mousse recipe in the book too and the recipe is similar to the pistachio, except for the following changes/additions:

  • 1/4 cup unsweetened cacao powder
  • 2-4 Tbsp coconut milk (instead of 1/4 cup in the pistachio)
  • 1 ripe banana (optional in this recipe)
  • 1-4 Tbsp maple syrup or softened honey
  • 1/2 tsp pure vanilla extract (instead of pistachio or almond extract)
  • Pinch of cinnamon
His and hers moo-less mousse
His and hers moo-less mousse.
Chocolate and pistachio (or I guess I should say almond?). Play around with the garnishes too ... lots of possibilities!
Chocolate and pistachio (or I guess I should say almond?). Play around with the garnishes too … lots of possibilities!