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Pumpkin coconut pudding

Hi, I'm Gina. I like food. A lot. That's what you'll find on Running to the Kitchen with the occasional smattering of fitness, sarcasm & weimaraners. 

Time for pudding!

A creamy, fall-inspired pudding that's healthy to boot!

Time for pudding!

This pudding is like the filling of a pumpkin pie with a healthy spin thanks to the coconut milk. A creamy, delicious fall treat that's super simple to whip up yourself!

Pumpkin coconut pudding recipe

Serves 4

Ingredients:

  • 1-1/2 cups pumpkin puree
  • 2 cups coconut milk (liquid part from a can)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup maple syrup
  • 2 tablespoons cornstarch
  • 4 tablespoons warm water

Directions:

  1. Combine the pumpkin puree, coconut milk and vanilla in a saucepan over medium heat.
  2. Whisk constantly until heated and just starting to boil.
  3. Reduce heat to medium-low, add cinnamon, nutmeg and maple syrup.
  4. Whisk cornstarch and water together in a small bowl and then add to the saucepan.
  5. Stir pudding mixture until it starts to thicken slightly.
  6. Pour into serving glasses and refrigerate for at least 6 hours until it sets.
  7. Garnish with whipped cream and coconut flakes if desired.

More pudding recipes

S'more bread pudding
Coconut rice pudding with mango puree and rum caramel sauce
Creamy peanut butter pudding

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