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Almond pudding in serving glasses with ground pistachios and shedded coconut on top.
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5 from 2 votes

Almond Pudding

You can make this delicious custard base almond pudding in almost 20 minutes from start to finish! You need to boil all the ingredients in a saucepan to make this easy recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: Turkish
Servings: 6
Calories: 318kcal
Author: Meymi


  • 1000 ml/1030g (4 cups and 3 tablespoons) milk
  • 32 g (4 and ½ tablespoons) cornstarch
  • 2 egg yolks
  • 155 g (¾ cup) granulated sugar*
  • 1 and ½ teaspoons pure vanilla extract
  • 75 g (⅔ cup ) almond flour or crumbled almonds**
  • 12 g (1 and ½ tablespoons) pistachios
  • 12 g (2 tablespoons) shredded coconut


  • Place the cornstarch in a saucepan. Pour some of the milk (almost 1 cup) on top to make it liquid and stir with a whisk.
  • Add the egg yolks and stir with a whisk until all combined well.
  • Add the remaining milk, sugar and almond flour/crumbled almonds. Stir until combined for a few seconds.
  • Place the mixture over medium heat and stir continuously (you can give little intervals) until it boils. It takes almost 15 minutes to boil. Lower the heat  and add the vanilla extract. Let it boil for extra 2 minutes.
  • Once the pudding comes to room temperature, you can add the topping. I prefer to combine shredded coconut with ground pistachios before dividing the mixture among the cups. Ideally let the pudding stay in fridge at least 2 hours before serving.


*This pudding is not extremely sweet but still you can use 3 tablespoons less sugar for a less sweet dessert.
**If you don’t have almond flour and blanched almonds but raw almonds, you can check my how to blanch almonds post. It takes only 5 minutes to remove the skin of the almonds.
If you prefer to use almond crumbles in your pudding to feel texture instead of almond flour, you can put your blanched almonds into a food processor or blender and process until there are some small noticeable pieces. You should feel some pieces in the pudding but it shouldn’t be too much.
How to store: After it is cooled at room temperature, keep in the fridge. It stays fresh up to 2 days in the fridge.


Sodium: 78mg | Calcium: 218mg | Vitamin C: 1mg | Vitamin A: 283IU | Sugar: 36g | Fiber: 2g | Potassium: 250mg | Cholesterol: 20mg | Calories: 318kcal | Saturated Fat: 4g | Fat: 13g | Protein: 8g | Carbohydrates: 43g | Iron: 1mg