Pumpkin Pudding with Cinnamon Coconut Whipped Cream

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This pumpkin pudding is a bit firmer because of the gelatin, but the topping offers a nice balance with its creaminess.

Pumpkin Pudding with Cinnamon Coconut Whipped Cream

Some may say this dessert is not sweet enough {feel free to add a little more honey or maple syrup if so}! Personally, after completing the 21-Day Sugar Detox I’ve found that I use much less honey and maple syrup when I make treats. And so, by default, my family is consuming less honey and maple syrup. Treats are treats, but we don’t go crazy. *wink*

The Cinnamon Coconut Whipped Cream helps to balance out the pudding’s firmness.

Pumpkin Pudding with Cinnamon Coconut Whipped Cream

You can serve these immediately with a softer whipped cream {pictured above}, but I also like to pop them in the freezer for about 10 minutes. The whipped coconut cream solidifies a bit and feels like a totally different dessert {pictured below}.

Pumpkin Pudding with Cinnamon Coconut Whipped Cream

tasty tip:

** I grind my own cloves and cinnamon. If you’ve never ground cinnamon and cloves fresh – I highly recommend it! The smell alone is worth the effort. **

Pumpkin Pudding with Cinnamon Coconut Whipped Cream

** Add this Pumpkin Pudding with Cinnamon Coconut Whipped Cream recipe to your cookbook on Key Ingredient!

Pumpkin Pudding with Cinnamon Coconut Whipped Cream
Author: 
Recipe type: Pudding, Dessert
Cuisine: Paleo, AIP Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This pumpkin pudding is one I could eat year round! Using gelatin instead of eggs, the texture is firmer - and the cinnamon whipped coconut cream offers a balance.
Ingredients
  • 2 TB grassfed gelatin
  • ¼ cup filtered water
  • 1⅔ cups organic coconut milk {I use Natural Value as it is guar gum free and BPA free}
  • 1⅔ cups organic pumpkin {canned puree, not pie filling OR roast and puree a fresh organic pumpkin }
  • ¼ cup organic pure maple syrup or raw honey {depending on which you prefer}
  • 1 tsp ground organic cinnamon
  • ¼ tsp ground organic cloves
  • Separated thick cream from a chilled can of organic coconut milk
  • 1 TB organic pure maple syrup or raw honey
  • A pinch or two of ground organic cinnamon
Instructions
  1. Place the gelatin in the bottom of a small bowl. Cover the gelatin with water and let it bloom. Alternatively, you can mix it using a fork.
  2. In a saucepan, gradually warm the coconut milk over medium-low heat. Add the bloomed gelatin. Using a flat whisk, whisk until you can no longer see the gelatin. Remove from the heat.
  3. Place the pumpkin, raw honey or maple syrup, cinnamon, and cloves in a food processor fitted with a steel blade. Pulse until fully incorporated, scraping down the sides as needed.
  4. Add the coconut milk mixture to the food processor and pulse until everything is combined.
  5. Divide the pudding mixture among your dessert dishes, with room to spare with the topping. I used small ramekins for the kids and larger {relatively speaking} for adults.
  6. Chill in the fridge until set (20 minutes to an hour). Meanwhile you can prep the coconut whipped topping.
  7. Remove a chilled can of organic coconut milk from the fridge, open it with the can facing upside down, pour off the milk - there should be a good amount of solid "cream" at the top of the can. Scoop the thick cream out and place into a mixer bowl. Add raw honey or maple syrup and cinnamon. Whip for a few seconds. Resist any temptation to dive right into the bowl...
  8. When the pudding is set, add a nice dollop to the center of each ramekin and spread it evenly outward with the back of a teaspoon. You can serve these immediately, but I also like to pop these in the fridge for about 30 minute before eating. The whipped cream solidifies a bit and feels like a totally different dessert.
 

 

spoon and fork enjoy_edited-1
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  6 comments for “Pumpkin Pudding with Cinnamon Coconut Whipped Cream

  1. March 2, 2014 at 10:24am

    That looks absolutely delicious!! I’m not much a fan of coconut but I wouldn’t mind giving this recipe a try :)
    Speaking of sugar detox, I may need to look up that 21 day detox for myself!

    • March 2, 2014 at 11:07am

      Thanks, Kayla! If you do well with dairy it’d be just as tasty topped with some whipped cream.. I really like how the creaminess of the cream on top with the firm pudding on bottom. Almost reminds me of a jello parfait. :) The 21-Day Sugar Detox was a great experience for me. It confirmed my addiction to sugar. I’m much more mindful with how much sweet fruit I eat, I still find Granny smith apples and grapefruit sweet :) I cannot recommend it enough if you’re trying to get a better handle on your sweet tooth.
      Erin recently posted…Pumpkin Pudding with Cinnamon Coconut Whipped CreamMy Profile

  2. March 2, 2014 at 3:03pm

    Hi Erin – a silly question from Sydney (where pumpkin is not the holy grail it is in the US – at least when it comes to desserts!) When you say 1 2/3 cup pumpkin, I’m assuming you mean cooked and pureed (canned pumpkin is not as readily available here)

    Your desserts look fantastic!

    • March 2, 2014 at 5:48pm

      Yes, that’s right. I’ll note that in the recipe for future readers, thank you! You can either roast a fresh pumpkin {or other squash, really – acorn?} and puree it or use canned pumpkin if you can find it. :)
      Erin recently posted…Pumpkin Pudding with Cinnamon Coconut Whipped CreamMy Profile

  3. Julia B.
    March 28, 2014 at 11:15am

    Looks delicious! Enjoying your site so much. Thanks for the beautiful photos and recipes.

    • March 28, 2014 at 1:27pm

      Thank you, Julia! I’m so glad you like it here It’s good to have you! :)
      Erin recently posted…The Purge ContinuesMy Profile

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