Pumpkin and Coconut Pudding

Ananás e Hortelã


  • 500 grams pumpkin
  • 250 grams sugar
  • 3 eggs
  • 50 grams coconut
  • 50 grams butter
  • 1 tablespoon cornstarch
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1 Orange (zest)


  1. Cook and purée the pumpkin. In a bowl, combine the pumpkin purée, sugar, eggs, coconut, butter, and cornstarch. Beat well with an electric mixer until smooth.
  2. To prepare the caramel, combine the sugar and water in the pudding mold itself. Bring to boil, stirring until golden. Remove from the heat, add the orange juice and zest, and heat again just to mix the flavors. Line the sides and bottom of the mold with the caramel mixture.
  3. Place the pumpkin mixture in the mold and cook in a water bath for 50 to 60 minutes. Let cool completely - preferably overnight - before serving.
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