Almond Milk Pudding with pomegranate seeds

The pomegranate seeds with milk pudding is the best combination for a Vegetarian light sweet.

Average: 5 (2 votes)


2 cups unsweetened almond milk
¼ cup plus 2 tbsp corn starch
½ cup plus 2 tbsp sugar/ sweeteners
4 tbsp rose water
¾ cup raw pistachios, chopped
¾ cup pomegranate seeds or dried cranberries


In a medium saucepan, combine almond milk, corn starch, sugar and rose water. Whisk until the corn starch and sugar are completely dissolved.

Cook at medium heat, stirring often, until it starts to thicken. Turn off heat and whisk well until thick and creamy. Let cool slightly.

In the meantime, prepare 6-6oz clear cups. Add a layer of chopped pistachios at the bottom. Spoon some of the rose water cream, add a layer of pomegranate seeds or dried cranberries, spoon some more rose water cream and top with pistachios and pomegranate seeds or cranberries.
For a creamier consistency, serve warm or at room temperature. If you like it thicker, chill in the refrigerator for 30-45 minutes