Raw Cherimoya Custard Pudding

4.8 from 6 reviews

A raw vegan custard recipe featuring the tropical cherimoya accented with hint of pistachio.


  • flesh of 1 ripe cherimoya (discard skin and seeds)
  • ⅓ cup unsweetened vanilla almond milk
  • dash of salt (I like mine at about ⅛ tsp, though I don't typically measure)
  • 2 tbsp chopped pistachios


  1. Blend all ingredients, except pistachios, into a smooth texture (only takes a few seconds).
  2. Transfer into a glass jar, and cover.
  3. Chill in the freezer for about an hour, stir in pistachios, and enjoy!