Pumpkin Coconut Milk Pudding
Prep time
Cook time
Total time
Author: Alexa Schirm
Serves: 4
Ingredients
- 1 Can Coconut milk (BPA Free)
- 1 Cup Pumpkin (BPA Free)
- 2 Tbsp Coconut sugar
- 2 eggs
- 2 Tbsp + 1 tsp Arrowroot Powder
- 2 tsp Cinnamon, ground
- 1 tsp Nutmeg, ground
- ¼ tsp Cloves, ground
- ¼ tsp Ginger, ground
- 1 tsp Pure vanilla extract
- 2 Tbsp Butter, cut into small pieces
Instructions
- Add coconut milk and sugar to a small pot and heat over low-medium heat, bringing it to a simmer.
- Meanwhile, whisk eggs and add in arrowroot powder, cinnamon, nutmeg, cloves, ginger and pumpkin.
- Pour one ladle of the steaming milk into the egg mixture, whisking constantly to prevent clumping.
- Turn the pot of coconut milk to low and slowly add the egg mixture, whisking until thickened.
- Once it thickens, remove from heat and stir in vanilla and butter.
- Pour into four small bowls, or mason jars, cover and cool until well chilled.
- Top with coconut whipped cream.
Recipe by Simple Roots at https://simplerootswellness.com/pumpkin-coconut-milk-pudding/