Cannoli Pudding, an easy treat that is a cross between cannoli cream and vanilla pudding. Full of all the delicious Italian cannoli flavors including ricotta, orange, cinnamon, and chocolate along with a homemade vanilla pudding base.
This Cannoli Pudding is another fun dessert to add to my long list of cannoli recipes. I may be a little crazy, but I can’t get enough of all the tasty Italian cannoli flavors such as ricotta, orange, cinnamon, and chocolate and adding them to other great desserts like this time, vanilla pudding!
What I love about this recipe…
I love that you can add or change some of the flavors to your personal preference.
This homemade pudding is delicious warm or cold so you can either serve it right away or make it ahead for a party.
I also like that you can make the pudding for a casual dessert or dress it up for a fancy holiday dessert like for Christmas!
What are Cannoli?
If you’re just joining us and wondering “what’s a cannoli?”, it’s an Italian pastry, from the Sicily region. You can read all about it here in my post, “What is a Cannoli?”. I have all sorts of Sicilian cannoli-inspired recipes including my popular Cannoli Cake, Cannoli Pie, and my Cannoli Cookies.
Equipment You May Need
- Hand Mixer – An electric hand mixer helps smooth out the ricotta and blend all the flavors together. You could also use a strong wooden spoon if you’d prefer.
- Zester – A zester is great for fresh orange zest in this recipe.
- Glass Bowls – If you’re making this pudding for a party, little glass bowls are a great serving idea.
- Whisk – A strong whisk helps when making the pudding in the saucepan.
(Full printable recipe card is at bottom of post.)
Cannoli Pudding Ingredients
- Sugar – Granulated sugar.
- Cornstarch – Helps thicken the pudding.
- Salt
- Milk – I used whole milk but you can use whatever you have. I haven’t tried milk substitutes but I think they would work ok.
- Vanilla – I used vanilla extract but you can substitute a little of the vanilla for your favorite flavorings such as almond extract, fiori di sicilia, or whatever else you have around.
- Ricotta Cheese – I used drained whole milk ricotta cheese (check out my “how to strain ricotta cheese” for directions). You could also use ricotta impastata if you can find it. The ricotta doesn’t have to be super dry and might even be ok if it’s not drained. The pudding just may be a little more on the thin side. If you prefer you could also use mascarpone cheese.
- Cinnamon – You can add more or less to taste.
- Orange Zest – You can add more or less to taste. I’d recommend not omitting it. It’s not a lot of orange zest and does give a nice flavor.
- Optional – You can decorate and add other flavors to these pudding cups. I topped mine as you can see with whipped cream and mini chocolate chips. You could also add crushed cannoli shells, chopped pistachios. or even dust the tops with powdered sugar like cannoli if you’d like. I decided to add the mini chocolate chips at the end so that they wouldn’t get mushy in the pudding as it chilled in the refrigerator. I’d suggest doing the same with cannoli shells and pistachios.
How to Make Cannoli Pudding
Step One: Add ingredients to pan. Add sugar, cornstarch and salt to saucepan.
Step Two: Add milk. Whisk milk into pan.
Step Three: Whisk. Continue whisking until mixture is thick and bubbly. Remove from heat, add vanilla, and set aside.
Step Four: Mix Ricotta. Beat together ricotta, orange, and cinnamon.
Step Five: Combine. Slowly stir pudding into ricotta cheese mixture a little at a time.
Step Six: Finish. Serve warm or refrigerate until cool. Add your favorite toppings.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- You can serve this from-scratch pudding right away when it’s warm or chill it in the fridge for a few hours or longer and serve it cold.
- Top the pudding with your favorite toppings such as whipped cream or whipped topping, mini chocolate chips or chopped chocolate, chopped pistachios, crushed cannoli shells, or a dusting of powdered sugar.
- You can use the pudding for other desserts and treats like parfaits or trifles.
Quick Tips for Best Results
- Most importantly make sure your ricotta is not too watery. A little watery is ok but I’d suggest straining it if you can.
- Cannoli are different to different people so use your favorite cannoli flavors. You can add more/less orange, cinnamon, vanilla, chocolate, or other flavors that you like.
- Keep in mind this Cannoli Pudding is a cross between cannoli cream and vanilla pudding so it does not taste exactly like either, but more of a cross between the two. Because of the ricotta cheese, it’s not a completely smooth pudding texture.
- Be sure to slowly add the milk to the pan while whisking to prevent clumping. Also, slowly add the pudding to the ricotta cheese so that the mixture doesn’t get clumpy.
- Be careful what you add to the pudding such as nuts, chocolate, and cannoli shells. If mixed directly in the pudding and stored in the fridge for a few days they may get a little soggy.
Cannoli Pudding FAQ
How should I store the Cannoli Pudding?
Store it covered in the refrigerator.
Can I freeze the pudding?
I wouldn’t recommend it. The consistency might not hold up after defrosting.
How long will the Cannoli Pudding last?
It should last a few days in the refrigerator if not longer.
Substitutions?
You can substitute a little of the vanilla extract for fiori di sicilia or almond extract. Instead of mini chocolate chips you can use regular chocolate chips or chopped chocolate. Instead of orange zest you could use a little lemon zest.
Can I use low-fat ingredients?
You can use a low-fat milk. I haven’t tried park-skim ricotta cheese but it would probably be ok in this recipe.
What else can I add to this recipe?
Add your favorite cannoli flavors to the pudding or topping!
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan but you could try a vegan cheese and milk substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try your favorite sugar substitute.
Gluten-Free – It’s gluten-free but be sure to check specific ingredients and be care of what optional toppings you use. Cannoli Shells would not be gluten-free typically.
Other Cannoli Recipes You May Enjoy
- Cannoli Popsicles – Great for hot days!
- Cannoli Cheesecake – A gourmet cheesecake that is a crowd-pleaser and great for Christmas.
- Cannoli Dip – Fun party treat!
Hope you enjoy this Cannoli Pudding recipe. Tell me in the comments what you added to the topping for this sweet treat!
If you like this Cannoli Pudding, you might also like this super easy Chocolate Dump Cake!
Cannoli Pudding
Ingredients
- 1/2 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 cup ricotta cheese drained (see notes)
- 3/4 teaspoon cinnamon
- 3/4 teaspoon fresh orange zest
- Optional: mini chocolate chips, crushed cannoli shells, chopped pistachios, whipped cream or whipped topping
Instructions
- Add sugar, cornstarch, and salt to medium saucepan.
- Turn heat to medium and slowly whisk milk into pan while whisking constantly.
- Continue whisking until mixture beings to bubble and becomes thick. Remove from heat. Whisk in vanilla extract. Set aside to cool a little bit.
- In a large mixing bowl gently beat together ricotta cheese, orange, and cinnamon with an electric mixer until just mixed or use a strong wooden spoon.
- Slowly stir in a little pudding to mixing bowl and stir until smooth. Keep stirring in a little of the pudding at a time until it's all incorporated.
- Serve warm or cover pudding and refrigerate until ready to serve. Serve with your choice of optional toppings.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Thin. Very thin as directions. Had to add more corn starch.
Hmmm definitely should not be thin. Did you make any changes to ingredients? What kind of milk did you use?