Pistachio Cream (Homemade)
Homemade pistachio cream blends pistachios with condensed milk, coconut oil, and melted white chocolate into a smooth, spreadable paste. Ready in minutes, it's the same pistachio cream used in viral Dubai chocolate desserts, without the store-bought price or added flavorings.
Servings: 12 servings
Calories: 220kcal
Equipment
- 1 Blender or food processor
- 1 small pot Melting Coconut oil
Ingredients
- 1 cup Pistachio nuts
- ¼ cup Sweetened Condensed Milk
- ½ cup Coconut oil
- ½ cup White Chocolate chips
- ½ cup Hot Water
Instructions
- Melt the chocolate chips. Heat coconut oil in a pan, then stir in chocolate until melted.½ cup White Chocolate chips, ½ cup Coconut oil
- Blend everything together. Add pistachios, condensed milk, water and melted chocolate to a food processor or blender1 cup Pistachio nuts, ¼ cup Sweetened Condensed Milk, ½ cup Hot Water
- Process until smooth. Blend until you get a creamy, spreadable consistency.
- Adjust texture if needed. Add a splash of hot water for a thinner spread.
- Store and enjoy! Transfer to a jar and use as desired.
Notes
If using raw pistachios, toast them first for deeper flavor. Skip this if using pre-roasted pistachios.
- Use a high-speed blender or food processor for the creamiest texture. A regular blender may struggle with a batch this thick.
- Let the cream cool completely before storing to prevent condensation in the jar.
- Make a double batch and freeze half. Pistachio cream freezes well for up to 3 months. Thaw overnight in the fridge for a ready-to-use spread anytime.
Nutrition
Calories: 220kcal | Carbohydrates: 12g | Protein: 4g | Fat: 18g | Cholesterol: 5mg | Sodium: 10mg
