I adore this recipe because it’s effortlessly elegant and incredibly easy to make. With just a few ingredients and minimal effort, I can create a beautiful, creamy dessert that feels luxurious. The almond milk gives it a delicate, aromatic flavor, and the crushed pistachios on top add a lovely contrast in both color and texture. It’s dairy-free, light, and naturally comforting — a dessert that always impresses.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by sifting the sugar and cornstarch together in a medium-sized pot with a thick bottom, mixing well to remove any lumps.
Using a sharp knife, I split the vanilla bean pod lengthwise and scrape out the seeds.
I add the vanilla seeds to the sugar and cornstarch mixture and stir to combine.
I slowly pour in the almond milk while whisking constantly to make sure the mixture stays smooth and free of lumps.
I place the pot on the stove over low heat and cook while whisking continuously until the mixture begins to boil and thickens into a silky pudding consistency.
I remove the pot from the heat, give it a quick stir, and pour the mixture into six small molds that I’ve lightly dampened with cold water.
I place the molds in the fridge and let the puddings chill for about 5 hours, or until fully set.
When ready to serve, I gently flip each mold onto a dessert plate and sprinkle the top with crushed pistachios for color, texture, and a hint of flavor.
Servings and Timing
This recipe makes about 6 servings. It takes around 20 minutes to prepare and 10 minutes to cook, plus about 5 hours of chilling time. I usually prepare it the night before so it’s perfectly set and ready to serve the next day.
Variations
I sometimes replace the vanilla bean with a bit of almond or orange blossom extract for a different aroma. For a festive touch, I top it with candied fruit or shaved dark chocolate instead of pistachios. If I want a richer flavor, I use homemade almond milk. For a lighter version, I reduce the sugar slightly or add a few drops of lemon zest for freshness.
Storage/Reheating
I keep Biancomangiare in the refrigerator, covered, for up to 3 days. It’s best served cold, straight from the fridge. I don’t recommend freezing it, as the texture can change once thawed. If it firms up too much after chilling, I let it sit at room temperature for 10 minutes before serving.
FAQs
What is Biancomangiare?
It’s a traditional Sicilian pudding made with almond milk, sugar, and cornstarch, flavored with vanilla and often topped with pistachios.
Is Biancomangiare dairy-free?
Yes, since it’s made with almond milk, it’s naturally dairy-free and suitable for a vegan diet.
Can I use another type of milk?
Yes, I can substitute almond milk with oat, soy, or regular milk if I prefer a different flavor or creaminess.
How do I prevent lumps?
I whisk constantly while adding the almond milk slowly and cook over low heat to ensure a smooth consistency.
Can I make it ahead of time?
Definitely — it needs several hours to chill, so it’s perfect for preparing in advance.
Can I use vanilla extract instead of a vanilla bean?
Yes, I can use 1 teaspoon of vanilla extract instead of the bean seeds for convenience.
How do I get it out of the mold easily?
I dampen the molds with cold water before pouring in the mixture and briefly dip them in warm water before unmolding.
What can I serve it with?
I love serving it with crushed pistachios, toasted almonds, or a drizzle of fruit syrup for extra sweetness.
Can I make it less sweet?
Yes, I reduce the sugar to 200 grams for a lighter, less sweet version.
How long will it keep?
It stays fresh for up to 3 days in the refrigerator if covered tightly.
Conclusion
I love how Biancomangiare turns simple ingredients into a velvety, refreshing dessert that embodies Sicilian charm. Its subtle sweetness, creamy texture, and aromatic flavor make it an easy favorite for any occasion. Whether I serve it as a light dessert after a big meal or enjoy it as a mid-afternoon treat, this almond milk pudding always feels like a gentle indulgence that’s both comforting and elegant.
Biancomangiare (Almond Milk White Pudding) is a traditional Sicilian dessert made from almond milk, sugar, and cornstarch. Smooth, creamy, and delicately flavored with vanilla, it’s an elegant dairy-free pudding that’s both light and luxurious — perfect for any occasion.
Author:Amy
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:5 hours 30 minutes (including chilling)
Yield:6 servings
Category:Dessert
Method:Stovetop
Cuisine:Italian
Diet:Vegan
Ingredients
1 liter (4.23 cups) almond milk
300 g (1.5 cups) sugar
150 g (1.17 cups) cornstarch
1 whole vanilla bean pod
Pistachios, crushed as desired (for garnish)
Instructions
Sift the sugar and cornstarch together in a medium-sized heavy-bottomed pot to remove any lumps.
Split the vanilla bean pod lengthwise with a knife and scrape out the seeds. Add them to the sugar-cornstarch mixture and stir to combine.
Gradually pour in the almond milk while whisking continuously to keep the mixture smooth and lump-free.
Place the pot over low heat and cook, whisking constantly, until the mixture starts to boil and thickens into a silky pudding consistency.
Remove from the heat, stir briefly, and pour the pudding into six small molds that have been lightly dampened with cold water.
Refrigerate for about 5 hours, or until fully set.
To serve, gently unmold onto dessert plates and sprinkle the tops with crushed pistachios for garnish.
Notes
Use homemade almond milk for a richer flavor.
Replace the vanilla bean with almond or orange blossom extract for a different aroma.
Top with candied fruit, shaved dark chocolate, or toasted almonds for variation.
Let sit at room temperature for 10 minutes before serving if too firm.
