A no-bake pistachio cream dessert of ground pistachios whipped with cream, cream cheese and condensed milk, set in cups. This plant based version swaps in cashews, coconut milk. Ready in about 20 minutes (plus soaking/chilling time).
Prep 20 min Cook 0 min Serves 6 Easy
Ingredients
🫙Coconut Milkfull-fat, same amount
🫙Cashewssoaked and blended into cashew cream
🥜Pistachios1 cup, shelled
Optional extras
🌶️Vanilla Extract1/2 tsp
🌶️Ground Cardamoma pinch
Instructions
1
For this plant based version, use coconut milk for heavy cream, cashews for cream cheese, coconut milk for condensed milk wherever the steps mention them.
2
Grind 3/4 of the pistachios finely; chop the rest.
3
Beat cream cheese with condensed milk, vanilla and ground pistachios until smooth.
4
Whip the cream to soft peaks and fold it in.
5
Spoon into cups, chill at least 2 hours and top with chopped pistachios.
Chef's tip
Measure sweet components carefully and let chilled desserts set fully before serving.
For this plant based version, use coconut milk for heavy cream, cashews for cream cheese, coconut milk for condensed milk wherever the steps mention them.
Grind 3/4 of the pistachios finely; chop the rest.
Beat cream cheese with condensed milk, vanilla and ground pistachios until smooth.
Whip the cream to soft peaks and fold it in.
Spoon into cups, chill at least 2 hours and top with chopped pistachios.
