Instructions

• Place pistachios in small pot with 16.2 fl oz (480 ml) water. Bring to a boil and simmer for 3 minutes. Drain.
• Rub pistachios in tea towel to remove skins. Discard skins.
• Add pistachios, maple syrup, and pinch of salt to food processor. Blend for 5 to 10 minutes, scraping down as needed, until smooth and creamy like nut butter.
• Add chilled coconut milk solids and vanilla extract. Blend for 1 to 2 minutes until smooth.
• Divide among 6 small jars and refrigerate for at least 2 hours before serving.