Pumpkin Coconut Pudding


  • 14 oz can of regular coconut milk (not light)
  • 1 cup pumpkin puree
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp grated fresh ginger
  • 1/4 cup sugar
  • 3 tbsp cornstarch


  1. Add 1/2 cup of the coconut milk together with the cinnamon, nutmeg, ginger, vanilla, and cornstarch to a bowl and whisk thoroughly until all ingredients are well-mixed and smooth.
  2. Pour the remainder of the coconut milk into a small saucepan and add the pumpkin puree, sugar, and salt and whisk until smooth. Heat a medium fire under the pan and stir until mixture begins to bubble. Reduce heat to low and add first coconut milk and spice mixture. Whisk constantly until mixture thickens.
  3. Spoon into individual dishes or a large serving bowl, cover and chill until set.
  4. Optional: Top with whipped cream, bits of crystallized ginger and gingersnap crumbs just before serving