I think I’m getting old, we hit 90 degrees which is a bit of a rare event in Oakland especially when we’ve crossed the line into Fall. It was hot enough to make me stay indoors at all times, I had most of the blinds drawn to keep the heat out but kept a few of the windows cracked open to let the air in. Of course, as one would expect there was no draft when it was needed the most. I survived on a diet of cold things that included iced water, lemonade, popsicles, and salads.
My inability to handle hot weather might just be one sign of old age, our cat is now testing my patience. Vesper has learned to pop open the wire mesh panel on our backdoor. He’s an indoor cat and neither M nor I want him strolling the streets of the neighborhoods or picking a fight with another cat or raccoon (ya never know what’s out there). But my little kitten is curious and intelligent which for a pet owner is a terrible combination (There was that one time when he opened the pet cabinet door to help himself to treats, so now we keep that door under lock and key). Thank goodness, Vesper is driven by greed because I quickly lured him back in to the house with treats because if he had jumped over the fence and run away, I’d go nuts. He makes Snoopy look like a saint!
An Indian summer and a crazy kitten have kept me crazy and consequently, I’ve been thinking of cooler fall desserts to eat. This pumpkin pudding is almost tropical with it’s coconut flavors. It reminds me of being at the beach while fall is sneaking in.
I used Califia Farms toasted coconut and almond milk blend to create the base for the pudding, it’s heat stable which makes it really easy to thicken it over heat. I’ve added shredded coconut which gives the pudding texture while cinnamon, ginger and nutmeg brings in the warm fall flavors with a hint of sweetness.
Here are some of my kitchen tips that you might find useful when preparing this pudding;
- You can use toasted shredded coconut to create a richer coconut flavor in the pudding. Another option is to add a teaspoon or two of coconut rum or liquor.
- If you want more shredded coconut in the pudding you can increase the final amount to 1 1/2 cups.
- Butternut squash and pumpkin both work in this recipe.
- The pudding gets thickened at two stages, once with tapioca starch (cornstarch will ask work here) and then by the shredded coconut.
coconut and pumpkin pudding
yields: 4 servings
2 cups Califia Farms toasted coconut almond milk
one 15 ounce can unsweetened pumpkin purée
2 tablespoons coconut cream
2 tablespoons tapioca starch
2 tablespoons dark brown sugar (preferably palm sugar)
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon + a little extra for garnish
1/4 teaspoons ground nutmeg
1 cup sweetened shredded coconut
1. Place all the ingredients from the coconut milk to the nutmeg in a blender and pulse until smooth and combined.
2. Transfer the contents to a medium-sized saucepan with a thick bottom and on medium-high heat whisk until you get a thick custard like consistency in about 6 to 8 minutes.
3. Remove from stove and fold the shredded coconut into the pumpkin mixture. Transfer to a container and place a piece of clingfilm over the surface of the pudding. There should be no air bubbles between the clingfilm and the pudding. Refrigerate for at least 4 to 6 hours, preferably overnight before serving. Garnish the pudding with a little powdered cinnamon just before serving.
Disclaimer: This post is sponsored by Califia Farms, however all opinions expressed are solely my own.