Nutty Pudding Recipe: A Creamy, Crunchy Delight

It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.
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Looking for a creamy, indulgent dessert with a satisfying crunch? This nutty pudding recipe is the perfect combination of silky smooth texture and nutty goodness, making it a favorite among dessert lovers. Whether you enjoy it as a comforting homemade treat, a festive holiday dessert, or an elegant after-dinner indulgence, this pudding is packed with rich flavors and healthy fats from a variety of nuts.

With its perfect balance of sweetness, creaminess, and crunch, this homemade nutty pudding is sure to impress!

Cuisine and Course

  • Cuisine: International
  • Course: Dessert

Ingredients for Nutty Pudding

Base Ingredients for the Pudding

  • 2 cups whole milk (or almond milk for a dairy-free option)
  • 1 cup heavy cream (or coconut cream for a richer, dairy-free version)
  • ¼ cup granulated sugar or honey for a natural sweetener
  • 2 tablespoons cornstarch or arrowroot powder (for thickening)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon (for warmth and depth of flavor)
  • ¼ teaspoon salt (to balance the sweetness)

Nutty Mix-In Ingredients

  • ½ cup chopped almonds (toasted for extra crunch)
  • ½ cup walnuts (adds a buttery richness)
  • ¼ cup pistachios (for a pop of color and nutty aroma)
  • ¼ cup pecans (for a caramelized, slightly smoky taste)
  • ¼ cup shredded coconut (optional, for added texture)

Toppings & Garnish

  • 2 tablespoons honey or maple syrup (drizzle for added sweetness)
  • 1 tablespoon chopped hazelnuts (for a crunchier topping)
  • Dark chocolate shavings (for a luxurious touch)
  • Fresh berries (for a refreshing contrast)

Ingredient Variations & Substitutes

  • Nut-Free Option: Use sunflower seeds and pumpkin seeds instead of nuts.
  • Vegan-Friendly Version: Substitute milk with oat or almond milk and use maple syrup instead of honey.
  • Extra Flavor Boost: Add cardamom, nutmeg, or cocoa powder to enhance the flavor profile.
  • Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia.

Instructions to Make Nutty Pudding Recipe

Step 1: Toast the Nuts

  1. Preheat a dry pan over medium heat.
  2. Add almonds, walnuts, pecans, and pistachios, stirring frequently.
  3. Toast for 3-5 minutes until fragrant. Set aside to cool.

Step 2: Prepare the Pudding Base

  1. In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, vanilla, cinnamon, and salt.
  2. Heat over medium-low, stirring constantly until the mixture begins to thicken (about 8-10 minutes).

Step 3: Combine the Nuts with the Pudding

  1. Once the pudding thickens, fold in the toasted nuts and shredded coconut.
  2. Continue stirring for another 2 minutes, then remove from heat.

Step 4: Chill & Serve

  1. Pour the pudding into serving bowls or ramekins.
  2. Cover and refrigerate for at least 2 hours to allow flavors to meld.
  3. Before serving, drizzle with honey or maple syrup, sprinkle with chopped hazelnuts, and add dark chocolate shavings.

Nutritional Facts (Per Serving – 1 Cup of Nutty Pudding)

  • Calories: 320
  • Protein: 6g
  • Carbohydrates: 28g
  • Fat: 20g
  • Fiber: 3g
  • Sugar: 14g

Note: Nutritional values may vary based on ingredient substitutions.

Frequently Asked Questions (FAQs)

1. Can I Make Nutty Pudding Without Dairy?

Absolutely! Substitute whole milk with almond, oat, or coconut milk, and use coconut cream instead of heavy cream for a rich dairy-free version.

2. How Can I Make This Pudding Thicker?

For a thicker consistency, increase the cornstarch to 3 tablespoons or add an extra tablespoon of ground flaxseeds.

3. What Are the Best Nuts for This Recipe?

Almonds, walnuts, and pistachios are ideal, but you can also use cashews, hazelnuts, or macadamia nuts for variation.

4. How Long Can I Store Nutty Pudding?

Store in an airtight container in the fridge for up to 4 days. It tastes even better after resting for a day!

5. Can I Add Chocolate to This Recipe?

Yes! Stir in ½ cup of melted dark chocolate for a chocolate-nut pudding version.

Image Prompts for MidJourney

  1. A creamy bowl of nutty pudding topped with toasted nuts and a honey drizzle.
  2. A spoon scooping out a rich, silky nutty pudding with visible almond and pistachio pieces.
  3. A rustic wooden table with a jar of homemade nutty pudding surrounded by scattered nuts and cinnamon sticks.
  4. A luxurious dessert plate featuring nutty pudding with dark chocolate shavings and fresh berries.

Final Thoughts

This nutty pudding recipe is a deliciously creamy, crunchy, and wholesome dessert that’s perfect for any occasion. Whether you’re enjoying it as a comforting homemade treat or serving it at a dinner party, its combination of rich flavors and nutty texture makes it a standout dish.

So grab your favorite nuts, a pot of creamy pudding, and a spoon, and indulge in this heavenly dessert today!

Nutty Pudding Recipe: A Creamy, Crunchy Delight

Ingredients

Instructions

  1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

  2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

  3. Preheat the oven to 375°F (190°C).

  4. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender.

  5. Add the oregano, basil, salt, and black pepper, and stir to combine.

  6. Add the tomato sauce and cooked beans to the skillet and stir to combine.

  7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese shreds and vegan parmesan cheese on top.

  8. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

  9. Serve hot and enjoy!

Nutrition Facts

Servings 1

Serving Size 1

Amount Per Serving
Calories 386kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%
Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.