- 1 kg pumpkin (seeded and cubed)
- 1/2 cup brown sugar
- 1/3 cup coconut oil
- 3/4 to 1 cup water
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- 1/2 teaspoon freshly grounded nutmeg
- 1 medium orange, zested
- a pinch of sea salt
- 1/2 cup toasted walnut (optional)
Coconut Pudding Layer
- 4 to 5 cups coconut cream
- 2 whole cinnamon stick
- 5 allspice berries
- 5 whole cloves
- 1 tablespoon sugar
- 2 tablespoons cornflour (diluted in 1/4 cup of water)
- 1 cup kaya (coconut jam)
- 1/2 cup water
- A splash (almost 2 teaspoons) of bourbon (optional)
- Cook the pumpkin. In a heavy bottomed pan, add and mix well the cubed and seeded pumpkin, the sugar, the spices, the coconut oil, the orange zest, and water. Cook on low-medium heat for 15 to 20 minutes, or until the pumpkin cubes are fork-tender but still holding their shape. Set the pumpkin aside until the coconut pudding is ready.
- Infuse the coconut cream. Put the whole spices in an infuser bag or simply wrap a piece of cheesecloth around the spices and tie it with a kitchen string to form an infuser bag. Drop the infuser bag in the simmering coconut cream and turn off the heat. Let the spices impart their flavors for at least 30 minutes. Remove the infuser bag when you are satisfied with the intensity of spices’ notes.
- Make the coconut pudding. Add the sugar and diluted cornflour to the infused coconut cream. On a low heat, keep stirring until the sugar is completely dissolved and the pudding reaches the consistency of a white sauce — the pudding should cover in a thick layer the back of a spoon. Turn off the heat.
- Assemble the dish. In a rectangular or square heat-resistant dish, add first the pumpkin layer and sprinkle evenly the walnut (optional). On top of the cooked pumpkin cubes, add the pudding layer. Even it out with a spatula or the back of a spoon. Don’t mix up the two layers.
- Bake the dish. In a preheated oven at 375°F (190°C), pop in the pumpkin dish for 20 to 30 minutes or until the pumpkin is bubbling and the cream layer is set.
- Let the dish cool to room temperature. Put in the fridge for a whole day or overnight.
- For decoration, dust it with some cinnamon powder and serve it with the kaya sauce if you will.
- Mix together 1 cup kaya and 1/2 cup water.
- On low heat, stir the water and kaya mix for 3-5 minutes, or until you reach a sauce consistency that is silky-smooth and lump-free.
- Add a splash of bourbon. (Optional)
- Let it cool to room temperature before serving.
- I strongly recommend using coconut cream in a box rather than a canned one. The difference in the freshness and taste is obvious.
- Spiced Pumpkin-Coconut Pudding is best served cold.
Nermine blogs at https://cheznermine.com/