Pumpkin And Coconut Pudding

1. 1

   In a large saucepan filled with water, cook the pumpkin with the cinnamon.

2. 2

   Drain and puree.

3. 3

   Mix cornstarch, sugar, and coconut together in a small bowl. Add this batter to the pumpkin puree, combining well.

4. 4

   Add the lightly beaten eggs and the cooled, melted margarine.

5. 5

   Stir well, and pour in a cake pan with high sides coated with the caramel.

6. 6

   Bake in the pressure cooker half filled with water for approximately 30 to 35 minutes.

7. 7

   Allow to cool completely in the pan.

8. 8

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.