nezhla
11/27/2022
8:05:03 PM | |  | |
Pumpkin Coconut Pudding
You'll need:
A whole pumpkin
canned coconut milk or nutmilk of your choice
cinnamon or pumpkin pie spice
Garnish:
a cup or two of nuts for garnish
egg white of one egg
cinnamon
Bake a large pumpkin (or small) in the over. I quarter it and place it on the baking sheet. The seeds are separated to use for baked pumpkin seeds (they can be salted and not cooked as long).
The pumpkin can be baked at 400 degree and you can check it after about an hour or when it starts smelling done. You want a knife to go through it easily.
Let it cool. It is also good warm.
When you are ready, you can take one quarter and scrape away the "meat" from the skin and put it in the food processor with about a quarter of a cup of coconut milk. I use the milk in a can because it can be thicker...almost like a cream, but it can be used with any coconut milk or almond milk if you do not like coconut.
The amount of milk can be adjusted to make it thicker or thinner. You'll then add cinnamon or pumpkin spice to taste, maybe about a teaspoon. Add stevia to taste.
Blend away until it becomes a smooth, creamy, cinnamon, pumpkin, coconutty sweet pudding. It can be slightly chunky if you like too. This is very good and simple. You should also measure it out by the half cup to decide how many carbs you would like. I believe a half cup may have near 7 net carbs.
For garnish (Inspired from a recipe on the forum): Take the white of one egg. mix in a couple of teaspoons of stevia liquid. Mix in a cup or two of appropriate nuts and bake at 350 degrees for about a half an hour or till they are crispy. You can then garish with a few of these.
Thank you,
Nezhla |
