Sharing is caring!
Before making this recipe, put the coconut milk can into a fridge for a couple of hours or over night.
Vegan pumpkin pudding
Print Recipe
Vegan Pumpkin Pudding
Ingredients
- 4.5 kg pumpkin flesh cubed
- 1/2 cup water
- 4 tbls sugar
- 1/2 tbls lemon juice
- 1 tbls grated lemon zest
- 1/4 tbls ground cinnamon
- 400 g can full fat coconut milk or coconut cream
Ingredients
- 4.5 kg pumpkin flesh cubed
- 1/2 cup water
- 4 tbls sugar
- 1/2 tbls lemon juice
- 1 tbls grated lemon zest
- 1/4 tbls ground cinnamon
- 400 g can full fat coconut milk or coconut cream
|
|
Instructions
Put pumpkin cubes, water and sugar into a pot and bring to a boil
Let it boil for 10 - 15 minutes, until the pumpkin is soft.
Drain any excess water. Add lemon juice, lemon zest and cinnamon
Blend everything, until you have a smooth pumpkin purée.
Let it cool down completely.
Now take the coconut milk can out of the fridge and flip it upside down.
Open it and pour away the liquid.
Scoop out the coconut cream from the bottom of the can.
Add the cream to the pumpkin purée and mix it with a hand mixer until fluffy.
.Divide the pudding into serving bowls.
You can serve them right away, but they are the best when left in the fridge for a couple of hours or over night
Serve with more whipped cream, if you want and some grated lemon zest. Enjoy!
By 
