Pistachio Custard


  • 2.1 c. milkadamia Unsweetened
  • 1.9 oz unsalted pistachios
  • 5 Tbsp. sugar
  • 4 Tbsp. cornstarch
  • Shredded coconut (to taste)
  • Ground pistachios (to taste)


  1. Toast the pistachios for 2 minutes, moving them continuously.
  2. Blend milkadamia Unsweetened, sugar, and the pistachios at full speed untilthe pistachios are fully incorporated. Strain the mix.
  3. On a pot, mix the cornstarch with the liquid blend. Whisk until fullyincorporated.
  4. Heat up on low and stir continuously between 2 and 5 minutes until the mixthickens into a creamy consistency. Remove from the stove before your custard reaches the desired thickness (as it will continue thickening) and keep stirring for another minute.
  5. Divide between 6 individual cups, sprinkle with ground pistachios and shredded coconut for some crunch, cover, and chill until serving.