Biancomangiare - Sicilian Almond Milk Pudding

Biancomangiare is a Sicilian almond milk pudding served simply garnished with chopped pistachios for a light, refreshing dessert!

Course Dessert

Cuisine Sicilian-Italian

Keyword biancomangiare, Sicilian almond milk pudding garnished with chopped pistachios

Prep Time 10

Resting time 3

Total Time 3 10

Servings -6 servings

Calories 268kcal

Whisk cornstach, sugar, cinnamon and almond milk (or cow's milk) in a medium sized sauce pan until smooth. Stir in a strip of lemon peel.
Place the pan on the burner over medium high heat. Cook, whisking frequently, until the mixture comes to a gentle boil and begins to thicken and is pudding like. This will take about 5 minutes.
Remove the lemon peel and discard. Spoon the mixture into individual cups or bowls. Alternately, it can be poured in molds. Place in the refrigerator to cool completely before serving, at least 3 hours
Serve garnished with chopped pistachios.

This recipe may be made with cow's milk (preferably whole milk) in place of almond milk.
If you prefer a sweeter pudding, add more sugar (up to 1 cup), if desired.
Garnish with chopped nuts of your choice such as almonds or hazelnuts or top with grated chocolate.
Pour biancomangiare into individual serving bowls or cups. It can also be poured into decorative molds, then unmolded onto a plate and garnished with nuts after it sets in the refrigerator.
Serve completely chilled.
Keep leftovers refrigerated for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.