Pumpkin coconut 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!

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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.

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