Cherimoya Custard Pudding

This dairy-free, raw, vegan dessert (or breakfast!) doesn’t contain sugar or requires cooking. The pudding features the exotic tropical flavor of cherimoya. This recipe is for one person — so increase recipe accordingly.


Flesh of 1 ripe cherimoya (discard skin and carefully remove ALL seeds)
1/3 cup unsweetened vanilla almond milk or Ripple ‘half and half’ milk replacement
Dash of flaky salt
2 tablespoons pistachios, chopped


Add cherimoya and unsweetened almond milk (or Ripple milk replacement) to Vitamix blender (or food processor) and process until smooth and silky.

Pour into a glass jar and cover. Chill in the freezer for about an hour. Right before serving, stir in chopped pistachios, reserving a few for garnish.

SOURCE: Recipe adapted from recipe by Audrey Snowe at


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