When most people think of Italian no-bake desserts, panna cotta and tiramisu are the first that come to mind. But hailing from the island of Sicily is another satisfying sweet treat known as biancomangiare.
Essentially an almond milk pudding, it features a rich, velvety texture without the heaviness of its cream-based counterparts. It’s slightly sweet, but not overly sugary; a great choice for those who don’t have a particularly strong sweet tooth. Meanwhile, a refreshing hint of lemon adds another layer of lightness, making biancomangiare the perfect summertime dessert.
Once considered cucina povera, this almond milk pudding is now a staple on Sicilian menus and is often used when making a tiramisu variant, referred to as “poor man’s tiramisu,” by layering the mixture in place of the traditional fillings.
Biancomangiare is also gluten-free and vegan; it can be made nut free by substituting almond milk with cow’s milk (also a common practice in Sicily).
If you’ve been searching for a great no-bake Italian recipe to add to your dessert repertoire, biancomangiare is a must-try.
Biancomangiare
6
servings5
minutes5
minutesIngredients
4 cups 4 almond milk (unsweetened)
3/4 cup 3/4 cornstarch
1/2 cup 1/2 granulated sugar
1 1 cinnamon stick
1 1 lemon peel
Shaved chocolate (for serving)
Chopped pistachios (for serving)
Colored sprinkles (for serving)
Directions
- Place a sieve over the opening of a medium saucepan and sift the cornstarch.
- Add a small quantity of the almond milk to the sifted cornstarch.
- Begin whisking them together to create a slurry (this will prevent lumps from forming when the rest of the almond milk is added).
- Once the mixture is creamy and smooth, add the rest of the almond milk and continue whisking to fully incorporate.
- Add the lemon peel, cinnamon stick, and sugar to the pan.
- Place the saucepan on the stove over medium-high heat.
- Whisk continuously until the mixture thickens to a pudding-like consistency (approximately 5-7 minutes).
- Once thickened, remove the pan from the heat and carefully remove and discard the lemon peel and cinnamon stick.
- Distribute the warm pudding mixture into individual dessert glasses or silicone molds.
- Refrigerate for at least 8 hours, allowing the Biancomangiare to fully set and chill.
- Once chilled, gently remove the Biancomangiare from the silicone molds (if using) and place it on a serving dish.
- Garnish as desired with shaved chocolate, chopped pistachios, or colored sprinkles.
- Serve chilled.
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