Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 450g Pumpkin (chopped)

  3. 2 tsp Agar Agar (vegetarian gelatine)

  4. 3 Table spoons fine corn meal flour

  5. 400ml Coconut milk

  6. 200g White sugar

  7. 1 Cinnamon stick

  8. 5 tsp caramel liquid

  9. 1 tsp vanilla extract

  10. 1 Lemon (zest)

  11. 1 Star anis

  12. 1 Litre milk

Instructions Jump to Ingredients ↑

  1. Peel and finely chop pumpkin very finely.

  2. Boil pumpkin in large pan with milk, sugar, star anis and cinnamon stick.

  3. Allow pumpkin to simmer for 10 minutes on medium heat, stir regularly.

  4. Do not allow to boil over.

  5. Remove from the heat once pumpkin has soften and allow to cool down.

  6. Remove star anis and cinnamon stick.

  7. Blend pumpkin with milk until smooth.

  8. Add coconut milk, corn flour, vanilla, Agar Agar, lemon zest and blend again.

  9. Addpudding mixture back to the low heat and stir often until it thickensinto a thick custard consistency. Allow to cool down for 5minutes.

  10. Pre grease a bowl with caramel liquid, turn bowl sideways so that caramel covers the whole bowl. Most ofthe caramel falls to the bottom, this will add flavour and a golden colour to the dessert.

  11. Pour mixture into the bowl and chill in the fridge for 5 hours to set.

  12. Leave it overnight for best results.

  13. Surprisingly, you cannot taste the pumpkin.

  14. The caramel and vanilla adds a sweet taste which is balanced by the lemon zest.


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