Pumpkin Coconut Pudding

By My Pantry Shelf
November 19, 2011
1 Comments


Author Notes: Looking for an alternative to that heavy pumpkin pie? Pumpkin Coconut Pudding is just familiar enough to get past the traditionalists in the group, but different enough to cause a stir. Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family.My Pantry Shelf

Serves: 4

Ingredients

the pudding

  • 1- 14 ounces can coconut milk (not light)
  • 1 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated fresh ginger
  • 1/4 cup sugar
  • 3 tablespoons cornstarch

the topping

  • whipped cream, slightly sweetened
  • crystallized ginger, minced
  • gingersnap crumbs

Directions

  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.

More Great Recipes:
Vegetable|Thanksgiving|Fall|Winter|Vegetarian|Gluten-Free|Vegan|Dessert

Reviews (1) Questions (0)

1 Comment

Anonymouse December 6, 2017
This is a great pudding, but the recipe did need some tweaking.<br />1) Vanilla is mentioned in the instructions, but not in the ingredients. I added 1 tsp.<br />2) There was not enough sugar for me. I added more to taste.<br />3) I like spicy things, so I used 1.5 the amounts of the cinnamon and fresh ginger. Your mileage may vary on this one.<br />4) The pudding will thicken more if you boil the pudding for one minute after adding the cornstarch-mixture to the rest of it. You'll definitely see the difference. You can do a search for directions on thickening with cornstarch for more info on this if you're curious!<br /><br />This was a tasty pudding--and also great for serving to people with allergy issues! No wheat, soy, dairy, or egg. Thumbs up.