Sicialian Almond Milk Pudding {Biancomangiare}
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Sicilian Almond Milk Pudding {Biancomangiare}

Biancomangiare is one of the ancient Italian desserts made with almond milk, corn starch, sugar cinnamon and/or lemon zest.
Prep Time10 mins
Time in the fridge3 hrs
Course: Dessert
Cuisine: Italian, Sicialian


  • 4 cups almond milk
  • 1 cup corn starch or rice flour
  • ½ - 1 cup sugar (start with ½ , taste, add more if needed)
  • Pinch ground cinnamon and/or lemon or orange zest
  • 2 tbsp orange blossom water or rose water (optional but highly recommended)

For Garnishing:


  • In a medium size pot add sugar and cornstarch. Whisk well.
  • Slowly pour in almond milk continuing to stir.
  • Place the pot on a stove-top over medium heat.
  • And don’t let the whisk go! Once the mixture starts to become warm, lower the heat and always stirring wait till it thickens.
  • Remove from the heat, let cool for a few minutes.
  • Pour into dessert glass or dessert bowls or even in decorative molds.
  • Let cool to room temperature and place in the fridge for a couple of hours or overnight.
  • Serve chilled topped and garnished with the flavor of your choice.
  • If you do the molds thing make sure to quickly deep the bottoms in hot water, then unmold your binacomangiare on a dessert plate.


As an alternative you can make biancomangiare with regular milk or make your own almond milk at home.