In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
Welcome to the merging of two worlds of dessert: coconut custard and pumpkin.
They may not seem like a natural pair, but trust us, it’s a match made in creamy, fall heaven.
This dessert is also a great option for autumn gatherings where gluten-free eaters are in attendance and pie isn’t a possibility.
One tip to make sure you get it just right: To test if the custard’s done, insert a sharp knife about one inch from the side of the cup. The knife should come out clean; the center may still be unset, but it’ll continue to cook after it’s out of the oven.
WHY WE LOVE THIS RECIPE
Coconut milk is filled with healthy fats, and pumpkin is an antioxidant-rich vegetable (that happens to be incredibly delicious and in-demand). Yes, this dish is still dessert, but it’s pretty light in all of the things that generally make desserts unhealthy. There’s no crust in sight, and the added sugar is minimal (if you stick to the serving size!).