Pumpkin and Coconut Pudding

O Meu Tempero
Pumpkin and Coconut Pudding
2
8
60

Description

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.

Ingredients

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

Directions

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