Pistachio Yogurt Pudding

Name: Pistachio Yogurt Pudding
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (480 g) full-fat Greek yogurt, at room temperature; ⅓ cup (80 g) unsweetened pistachio paste, at room temperature (stir well if separated); 3 tablespoons (45 g) honey; ½ cup (120 ml) whole milk, at room temperature; ¼ teaspoon (1½ g) fine sea salt; ¼ cup (30 g) roasted unsalted pistachios, roughly chopped or crushed (optional); ½ cup (50 g) granola (optional)

From the MyKitchenBank Kitchen

A creamy, nutty no-cook dessert made by folding pistachio paste into thick Greek yogurt and sweetened with honey. Chilled until silky-smooth and served with your choice of toppings. This elegant pudding comes together in minutes and tastes even better after a few hours in the fridge, making it ideal for advance preparation.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients at room temperature—cold pistachio paste can clump when mixed with yogurt
Chill your serving bowls or glasses in the freezer for 10 minutes if you prefer extra-cold pudding
Read through the recipe; the entire process takes less than 15 minutes of active time

1
Combine yogurt and pistachio paste
- Pour the Greek yogurt into a large mixing bowl.
- Add the pistachio paste (which should be soft but at room temperature).
- Using a whisk, begin blending them together with firm circular motions for about 1 minute.
- The mixture will be streaky at first, with swirls of pistachio visible.
- This is normal.
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Ready when: Pistachio paste is partially incorporated, showing no large clumps
Tip: If pistachio paste is very firm, gently warm it in a bowl of warm water for 2 minutes first, or whisk it with a splash of milk before adding to yogurt.
2
Whisk in honey and milk
- Pour the honey into the bowl, then add the whole milk.
- Whisk vigorously for 1–2 minutes, breaking up any remaining pockets of pistachio paste.
- Work the whisk in all directions—side to side, circular, and lifting up from the bottom—until the pudding is uniformly pale brown with no lumps or streaks visible.
- The mixture should be smooth and pourable but still thick.
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Ready when: Pudding is smooth, homogeneous, and no pistachio paste clumps remain
Tip: Don't over-whisk once smooth—you don't want to add excess air. Stop as soon as you achieve a uniform color and texture.
3
Season with sea salt
- Sprinkle the fine sea salt into the pudding and whisk for 30 seconds to distribute evenly.
- The salt enhances the pistachio flavor and balances the sweetness of the honey.
- Taste a tiny spoonful and add another pinch of salt if desired.
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Ready when: Salt is fully dissolved and distributed
Tip: Start with 1/4 teaspoon—you can always add more, but you can't remove salt once it's in.
4
Divide into serving vessels
- Spoon the pudding evenly into four serving bowls or glasses (6–8 oz each), filling them about three-quarters full.
- Leave room at the top for optional toppings.
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Ready when: All four servings are equal and portioned
Tip: Use a large spoon or ice-cream scoop for even portions.
5
Chill and set
- Cover the bowls loosely with plastic wrap or transfer to the refrigerator uncovered.
- Chill for at least 30 minutes.
- During this time, the flavors will meld and deepen, and the pudding will firm up slightly as it cools.
- The pudding can be served after 30 minutes, but it tastes richer after 2–3 hours.
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Ready when: Pudding is cold to the touch and has set slightly
Tip: Make this pudding up to 2 days ahead; it keeps its smooth texture and won't separate if covered.
6
Top and serve
- Just before serving, sprinkle each bowl with crushed pistachios and granola if desired, or leave plain for a more elegant presentation.
- Serve chilled.
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Ready when: Toppings are evenly distributed
Tip: Add toppings just before serving so they don't soften in the pudding; if you prefer them softer, add them up to 15 minutes ahead.

Good to know

Tips

Pistachio paste should be unsweetened and natural (just pistachios and salt, no added oils or sugar) for the best flavor and texture control.
If your pistachio paste has separated with oil pooled on top, stir it back in before using. If it's very stiff, warm the jar briefly in hot water to soften it slightly.
For a thicker pudding, reduce the milk to 1/4 cup (60 ml). For a thinner, mousse-like pudding, increase to 3/4 cup (180 ml).
Serve this pudding with fresh berries, candied pistachios, or a drizzle of honey for extra elegance.

Make ahead

Prepare completely up to 2 days ahead. Cover and refrigerate. The pudding will not separate and will maintain its smooth, creamy texture. Add toppings just before serving.

Storage & reheating

Refrigerate in an airtight container or covered bowls for up to 3 days. Stir gently if any liquid separates. Do not freeze. To reheat, let sit at room temperature for 10–15 minutes and stir, or eat cold straight from the fridge.

Substitutions

unsweetened pistachio paste → Almond butter or sunflower seed butter. Use the same amount. The pudding will be milder and less nutty; increase honey by 1 tablespoon for added sweetness if desired.
full-fat Greek yogurt → Labneh or strained thick yogurt. Use the same amount. The result will be even richer and tangier. Both are excellent alternatives.
honey → Maple syrup or agave nectar. Use the same amount by volume. The flavor profile will shift slightly—maple adds earthiness, agave is more neutral.
whole milk → Coconut milk, oat milk, or unsweetened almond milk. Use the same amount. Coconut milk adds richness; oat milk is neutral; almond milk makes a lighter pudding.