- 3 cups blanched almonds
- 9 cups milk
- 3 cups sugar
- 1 tsp. vanilla
- 1 cup cornstarch
- 1-1/2 cups cold water
- Garnish: 3 tbsp. ground almonds, 3 tbsp. blanched and ground pistachios, 3 tbsp. flaked unsweetened coconut
Chop the almonds finely in a blender or food processor, then add 3 cups milk and blend until the mixture is smooth and creamy. Put this into a large pot and add the remaining 6 cups milk, sugar and vanilla. Bring to boil, lower the heat and simmer for 15 minutes, stirring constantly to prevent sticking.
Dissolve the cornstarch in 1-1/2 cups of cold water. Add this to the pot in a steady stream, stirring constantly. Continue to simmer and stir for another 15 minutes.
Transfer the pudding into a large serving bowl, or into individual dishes. Chill completely before serving.