Pumpkin Pudding with Cinnamon Coconut Whipped Cream Recipe - (4.3/5)
This pumpkin pudding is one I could eat year round! Using gelatin instead of eggs, the texture is firmer - and the cinnamon whipped coconut cream offers a balance.
Keywords
- Pumpkin Pudding with Cinnamon Coconut Whipped Cream
- recipe
- pumpkin
- coconut
- Fruits
- Vegetables and Other Produce
- Main Ingredients
- winter squash
- squash
- vegetable
- fruit
- pumpkin pudding
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.keyingredient.com.
Ingredients
- 1/4 cup filtered water
- 1 2/3 cups organic coconut milk {full fat}
- 1 2/3 cups organic pumpkin {not pie filling}
- 1/4 cup organic pure maple syrup or raw honey {depending on which you prefer}
- 1 tsp ground organic cinnamon
- 1/4 tsp ground organic cloves
- Separated thick cream from a chilled can of organic coconut milk
- 1 TB organic pure maple syrup or raw honey
- A healthy pinch or two of ground organic cinnamon
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