Pumpkin coconut pudding
Oct 30, 2013
Time for pudding!
A creamy, fall-inspired pudding that's healthy to boot!
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
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
Combine the pumpkin puree, coconut milk and vanilla in a saucepan over medium heat.
Whisk constantly until heated and just starting to boil.
Reduce heat to medium-low, add cinnamon, nutmeg and maple syrup.
Whisk cornstarch and water together in a small bowl and then add to the saucepan.
Stir pudding mixture until it starts to thicken slightly.
Pour into serving glasses and refrigerate for at least 6 hours until it sets.
Garnish with whipped cream and coconut flakes if desired.
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