Pumpkin Coconut Pudding – a delicious recipe with pudding, coconut milk, pumpkin puree, salt, ground cinnamon, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl or pint-sized mason jar with lid, add 1/2 cup of the coconut milk, cinnamon, nutmeg, ginger, vanilla, and cornstarch. Whisk thoroughly, or shake if using a jar, until the mixture is fully incorporated and smooth.
2
Pour the remainder of the coconut milk into a small saucepan. Add the pumpkin puree, sugar, and salt to the saucepan and whisk to until smooth. Stir over medium heat, until mixture begins to bubble. Reduce heat to low. Add the coconut milk and spice mixture. Whisk constantly until the mixture thickens. Spoon into a serving bowl or individual dishes. Cover with plastic wrap and chill.
3
Top pudding with whipped cream, crystallized ginger, and gingersnap crumbs. Serve.
108
kcal
Calories
1
g
Fat
24
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: the pudding, 1- 14 ounces can coconut milk (not light), 1 cup pumpkin puree, 1/4 teaspoon salt, and more.
Yes, Pumpkin 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.
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