Pumpkin And Coconut Pudding Recipe

Name: Pumpkin And Coconut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin; 1 1/4 cups sugar; 3 eggs; 5/8 cup coconut; 3 1/2 tablespoons butter; 1 tablespoon cornstarch; 1 cup sugar; 1/4 cup water; 1/4 cup orange juice; 1 Orange zest

Servings: persons

1
Cook and puree the pumpkin. In a bowl, combine the pumpkin puree, sugar, eggs, coconut, butter, and cornstarch. Beat well with an electric mixer until smooth.
2
To prepare the caramel, combine the sugar and water in the pudding mold itself. Bring to boil, stirring until golden. Remove from the heat, add the orange juice and zest, and heat again just to mix the flavors. Line the sides and bottom of the mold with the caramel mixture.
3
Place the pumpkin mixture in the mold and cook in a water bath for 50 to 60 minutes. Let cool completely - preferably overnight - before serving.

664

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups pumpkin, 1 1/4 cups sugar, 3 eggs, 5/8 cup coconut, and more.

Yes, Pumpkin And Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin And Coconut Pudding

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