Pumpkin Pudding

Pumpkin Pudding


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This is a thick and creamy dairy-free pudding made with pumpkin, cardamom and rosewater. Very easy to make and different.


Serves: 2 

  • 250g pumpkin, finely chopped
  • 2 cups (500ml) coconut milk
  • 3 tablespoons cornflour
  • 5 cardamom pods
  • 2 tablespoons rosewater
  • 1 litre water
  • 200g sugar

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Boil water and cook pumpkin until tender. Drain and place pumpkin in a saucepan.
  2. Add sugar, cardamom pods, rosewater and coconut milk and cook over low heat for 10 minutes.
  3. Stir in cornflower and cook until thickened, 2-3 minutes. Serve hot or cold.

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