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Paleo Pistachio Pudding

A paleo, gluten free, dairy free, & vegan pudding made with all of the flavor of Jello Pistachio Pudding:) Perfect for your St. Paddy's festivities!
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 small mason jars
Calories 273kcal
Author Mary Smith


  • 2 ripe avocados, peeled and pitted
  • 1 cup raw spinach leaves, packed
  • ½ cup full-fat coconut milk (blend or stir before measuring- I used Native Forest canned brand)
  • ¼ cup 100% pure maple syrup
  • ½ cup pistachios, shells removed, I used salted
  • 1 tsp almond extract
  • 1 tsp pure vanilla extract


  • Place the pistachios in a bowl. Boil 1 cup of water and pour over the nuts. Let them soak for 10-15 minutes (or longer is fine). Drain and rinse.
  • Combine all ingredients in a high-powered blender like a Vitamix. Blend on high for 30 seconds until smooth and creamy.
  • Pour into whatever jars or containers you prefer to use. I used pint sized glass mason jars that come with lids (from Target). Put in the fridge to chill for 5-6 hours, or in the freezer for 1 hour +. Enjoy topped with coconut, more pistachios, or dairy-free whipped cream!


Calories: 273kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 416mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1024IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg