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Pumpkin coconut pudding

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

 Pumpkin coconut 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


  • 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


  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

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Coconut rice pudding with mango puree and rum caramel sauce
Creamy peanut butter pudding

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