Ripe Cherimoyas are sweet, and eaten by cutting one open, discarding the inedible seeds, and scooping out the flesh is yummy,  however, this Cherimoya Custard with Pistachios makes a very delicious and nutritious dessert.


The 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


Blend all ingredients, except pistachios, into a smooth texture (only takes a few seconds).

Transfer into a glass jar, and cover.

Chill in the freezer for about an hour, stir in pistachios, and enjoy!


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