Recipes > Dairy Free, Dessert, Grain Free, Gut Health, Holiday, Vegetarian

Coconut Pumpkin Custard

1 Star2 Stars3 Stars4 Stars5 Stars (98 votes, average: 3.71 out of 5)

55 minutes

8 Servings

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.

1 Star2 Stars3 Stars4 Stars5 Stars (98 votes, average: 3.71 out of 5)

55 minutes

8 Servings

Ingredients

1 egg

1 cup unsweetened, canned or fresh pumpkin

2 tablespoons raw cane sugar

pinch salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla extract

8 ounces coconut milk

1/3 cup unsweetened, shredded coconut (optional)

 

Directions

Coconut Pumpkin Custard
  1. Preheat oven to 325 F.
  2. Prepare 8 custard cups.
  3. Put 1 inch of water in a 9 x 11 baking pan, and set aside.
  4. Beat the egg for 2 minutes until entirely uniform and foamy.
  5. Combine all ingredients in medium sized bowl and blend using a hand mixer until well combined.
  6. Pour the mixture into the custard cups.
  7. Place the custard cups into the prepared 9 x 11 pan and bake for about 45 minutes, or until custard tests done.
  8. Sprinkle shredded coconut evenly among cups.

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!).

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