Friday, June 29, 2012

Paleo Pumpkin Pudding

This recipe saved us during our 30 Day Paleo Challenge when the sweet cravings hit.

From Health Bent, serves 6


14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm


In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.
In a small sauce pot over low heat, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Bring to a simmer and then immediately remove from the heat.
Whisk the gelatin into the pumpkin mixture.
Pour the pumpkin custard into ramekins or small bowls.
Press a small square of plastic wrap directly onto the surface of the custards. Refrigerate at least six hours prior to serving to allow the custard to set-up and get firm.
Serve sprinkled with cinnamon, cocoa powder or cocoa nibs.



  1. I was wondering if there is a strong coconut taste? Typically when I cook with coconut milk, I get a real coconut taste and not everyone likes it. Could I substitute almond milk for coconut milk in this case?


Related Posts Plugin for WordPress, Blogger...