Ingredients
- 1/2 cup tea pistachios of Aegina
- 440 ml of coconut milk
- 1/2 cup of spinach tea
- 2 tbsp flour
- 1/4 cup maple syrup tea
- 1 tbsp. almond extract
Implementation
step 1
Grate the pistachios in the food processor until they become crumbs.
step 2
Stir in the coconut milk and spinach until smooth.
step 3
Combine the flour with the milk mixture in a saucepan and cook over medium-low heat for about 8 minutes, until thickened.
step 4
Remove the thick milk-spinach mixture from the heat and mix in the ground pistachios, maple syrup and almond extract.
step 5
Pour the mixture into pudding cups, cover and refrigerate for 3 hours until set.
step 6
Use whipped cream and / or extra pistachios as a garnish, if desired, and serve.