Pumpkin Coconut Cream Pudding
Pumpkin Coconut Cream Pudding. Pumpkin and coconut are a great combination and work well in these mildly sweet gentle puddings. I've topped these with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours. You could top them with a crisp buttery tuile, or maybe granola. A coconut chocolate ganache would probably make it special.
Ingredients
- 500 g pumpkin {peela kaddu} roasted in oven, pureed, room temperature
- 200 g coconut cream
- 1 tsp pumpkin pie spice {to taste}
- 3 tbsp white chia seeds
- Maple syrup to taste
To top
- 100 g coconut cream
- toasted walnuts seeds, cranberries
Instructions
- Place pumpkin puree, coconut cream, pie spice in blender jar. Process until smooth.
- Turn into a large bowl and stir in chia seeds and maple syrup to taste.
- Stir a couple of times, 10 minutes apart to make sure the seeds don't gel together.
- Divide the pudding into 4 jars and leave to set covered overnight.
- Top with coconut cream and seed/nut mix.