Pumpkin Pie Coconut Pudding
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4-6 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 15oz can Pumpkin Puree
- 1 14oz can Coconut Cream
- 1/4 cup Maple Syrup
- 1 Tbs Pumpkin Pie Spice
- 2 Tbs Cornstarch
- 1 Tbs Water
- 1 tsp Maple Syrup
- 2–3 Tbs Sweetened Coconut Flakes
Instructions
- Place can of Coconut Cream in the fridge overnight or at least 6 hours
- Scoop out the thickest part of the Coconut Cream and save the liquid part for another recipe such as a smoothie
- Add 1/2 cup of the Coconut Cream to a medium saucepan and save the rest for the whipped cream topping in the fridge
- Add Pumpkin Puree, 1/4 cup Maple Syrup and Pumpkin Pie Spice to the saucepan the cream is in
- In a small bowl whisk together Cornstarch and Water until smooth, then add to the saucepan
- Heat saucepan over medium heat until slightly bubbly stirring often
- Remove from heat and let cool
- Add Pumpkin Pudding to individual cups and refrigerate until chilled, about 1 hour
- In a small frying pan add Coconut Flakes and heat over medium heat
- Stir often until flakes are slightly brown and crispy, set aside
- Remove leftover Coconut Cream from fridge and place in a small mixing bowl
- Add 1 tsp Maple Syrup and whip with a hand blender 1-2 minutes or until fluffy
- Place whipped cream on top of each pudding cup and garnish with Coconut Flakes
- Serve immediately and enjoy!
Find it online: https://tastefulventure.com/pumpkin-pie-coconut-pudding/
