Pumpkin Pudding
Pumpkin Pudding
This is a thick and creamy dairy-free pudding made with pumpkin, cardamom and rosewater. Very easy to make and different.
Ingredients
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
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Boil water and cook pumpkin until tender. Drain and place pumpkin in a saucepan.
- Add sugar, cardamom pods, rosewater and coconut milk and cook over low heat for 10 minutes.
- Stir in cornflower and cook until thickened, 2-3 minutes. Serve hot or cold.
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