So who’s heard of PALEO PISTACHIO FLUFF?! You may either be very intrigued or scratching your head, and we get that! It goes by many names: pistachio dump salad, pistachio pudding salad, pistachio salad, Watergate salad? It’s been around for many years based on that last option, right?!
Growing up, this summer picnic/BBQ offering made an appearance most every weekend. I remember my great aunt making it when we were vacationing one summer and from then on, it was highly requested. Everyone loved it. Such a fun and bright offering, completing a meal as a dish that is part dessert, part side dish.
Of course back then, it was made with the boxed instant pistachio pudding mix. Loaded with refined sugar and questionable thickeners. Once I finalized the pistachio pudding tarts and felt confident that with a couple tweaks this recipe could happen, it came together pretty easily and our PALEO PISTACHIO FLUFF has arrived!
So happy to have a bag of Sweet Apricity Vanilla Marshmallows on hand. Grab a couple bags for yourself here! They’re Paleo, Vegan, so convenient and make this recipe taste so much like the original dish. Grab some kitchen shears and cut those into fourths and you have “mini” marshmallows. The perfect size for this salad.
I’ve found a brand of pistachio milk that is so enjoyable. If you can’t find it, you can make your own if you have an Almond Cow or you could use the ol’ nut bag method. While pistachio milk is very subtly green, using spinach in this recipe provides a burst of color and added nutrients. You can NOT taste it, promise!
pistachio fluff pudding
Course: Dessert, SidesCuisine: AmericanDifficulty: Easy6
servings8
minutes20
minutesall the green fluff deliciousness without eggs or dairy!
Ingredients
2 cups pistachio milk
½ cup baby spinach
½ cup maple syrup
2½ tbsp cassava flour
¼ tsp almond extract
¼ tsp fine sea salt
1 cup non dairy whipped cream of choice
⅔ cup crushed pineapple, drained
10 Sweet apricity vanilla marshmallows, cut into fourths
½ cup pecans, roughly chopped
handful of raw pistachios, roughly chopped for garnish, optional
additional whipped cream for garnish, optional
Directions
- Prepare the pudding base by adding pistachio milk, spinach, maple sugar, cassava flour, almond extract and salt to a high powered blender. Blend until completely smooth and spinach is pulverized. Pour this mixture into a small heavy bottomed saucepan.
- Over medium heat, stir constantly as mixture warms and thickens. Transfer to a heatproof bowl, cover with plastic (to prevent a skin from forming on top) and place in the refrigerator until completely cooled. Usually a couple hours, depending on the container used.
- Once cooled, add the whipped cream and stir to combine and place in a larger bowl for serving if desired. Add the pineapple, marshmallows and pecans then stir to combine well. Dollop with additional whipped cream and pistachios if using and serve!
