Honey Rose Pistachio Pudding
A no-cook pistachio pudding recipe perfumed with honey and rose — creamy, fragrant, and dinner-party pretty in minutes.
Honey Rose Pistachio Pudding
A no-cook pistachio pudding recipe perfumed with honey and rose — creamy, fragrant, and dinner-party pretty in minutes.
This pistachio pudding whisks vanilla pudding mix into cold pistachio milk for a creamy, no-cook base, then layers in honey, rose water, and crushed pistachios for a fragrant, dinner-party-worthy dessert.
SERVINGS
4ACTIVE TIME
15 minFULL TIME
25 min (including 10 min chill)INGREDIENTS
- 2 cups Pistachio milk, cold
- 1 pkg Fancy Monkey Vanilla Pudding Mix
- 2 Tbsp Honey (or agave nectar for fully vegan)
- 1 tsp Rose water — start with ¾ tsp, it’s powerful
- 1 pinch Fine sea salt
- 3 Tbsp Crushed pistachios, for topping
- 1 Tbsp Dried rose petals, for topping
- 1 Tbsp Extra honey for drizzling
INSTRUCTIONS
- Mix the base
In a medium bowl, whisk the cold pistachio milk into the pudding mix along with the honey, rose water, and sea salt for about 2 minutes until smooth and beginning to thicken. Start with ¾ tsp rose water and taste as you go — it’s more powerful than you think. - Pour and chill
Divide evenly into small serving glasses or bowls — something clear looks gorgeous here. Refrigerate for at least 10 minutes until set.
TIPS
For a stunning presentation, layer a little honey at the bottom of the glass before pouring in the pudding — it looks beautiful and adds a sweet surprise at the end. Serve in small cordial glasses for a dinner party showstopper. A tiny pinch of ground cardamom stirred into the base takes it into exceptional Middle Eastern dessert territory.
FAQ
Whisk vanilla pudding mix into cold pistachio milk for about 2 minutes, stir in honey and rose water, then chill — no cooking required.
Yes — this pistachio pudding is naturally gluten-free; just check that your specific pudding mix is labeled gluten-free.
It’s dairy-free made with pistachio milk; swap the honey for agave to make it fully vegan.
Start with about 3/4 teaspoon — rose water is potent — and taste as you go.
In small clear glasses, topped with crushed pistachios and a few dried rose petals.
