Roughly chop half of the pistachios, reserving some whole for garnish.

In a blender, combine the chopped pistachios, Greek yogurt, coconut milk, honey (or maple syrup), and vanilla extract. Blend until smooth.

Taste the mixture and adjust sweetness as needed.

Pour the mixture into an airtight container and freeze for at least four hours.

Before serving, let it sit at room temperature for a few minutes to soften slightly. Serve in bowls topped with whole pistachios or drizzled honey.