This pistachio-coconut milk is creamy, smooth and floral. It’s perfect served hot (with extra sprinkles of chopped pistachios for garnish). You're welcome.
- 3 cups coconut milk
- 2-3 dired dates, depending on the level of sweetness required
- 1 tsp green cardamom powder
- 3 tbsp pistachios
- 10 strands saffron
Grind the nuts and saffron into a fine powder
In a saucepan, add 2.5 cups coconut milk, cardamon powder and dates and bring to boil
Reduce the heat and let it simmer gently
Mix the nut powder with the remaining 1/2 cup milk and dissolve well
Add the nut-milk mixture to the saucepan and stir well
Transfer to a blender and blend until well mixed
Garnish with chopped pistachios
Nutrition Information:
Calories: 149kcal (7%)Carbohydrates: 11g (4%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 35mg (1%)Potassium: 251mg (7%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 600IU (12%)Vitamin C: 1.7mg (2%)Calcium: 470mg (47%)Iron: 1.3mg (7%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.