Pumpkin and cinnamon are a perfect pairing, appearing in many sweet and savory dishes. Here, the two are mixed wtih grated coconut as the flavorings for a delectable pudding that's cooked in a pressure cooker in just 30 minutes. You'll want to allow enough time for the pudding to cool before chilling in the refrigerator, which can be done overnight, making this a great make-ahead dessert for a dinner party.


  • 500 grams pumpkin (peeled and seeded)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 300 grams sugar
  • 50 grams grated coconut
  • 50 grams margarine
  • 4 large eggs
  • caramel (liquid, to grease the mold)


  1. In a large saucepan filled with water, cook the pumpkin with the cinnamon.
  2. Drain and puree.
  3. Mix cornstarch, sugar, and coconut together in a small bowl. Add this batter to the pumpkin puree, combining well.
  4. Add the lightly beaten eggs and the cooled, melted margarine.
  5. Stir well, and pour in a cake pan with high sides coated with the caramel.
  6. Bake in the pressure cooker half filled with water for approximately 30 to 35 minutes.
  7. Allow to cool completely in the pan.
  8. Serve cold.
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