Dessert

Kabocha Coconut Pudding is for Dessert.

Kabocha Coconut Pudding takes several minutes to prepare.

Kabocha Coconut Pudding takes several minutes to cook.

Kabocha Coconut Pudding makes 5 servings.

The ingredients for Kabocha Coconut Pudding are:

.20 cup Corn Starch (3T)
11 oz Cooked, mashed kabocha (buttercup, japanese pumpkin)
2.66 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tsp Pumpkin Pie spice
1 serving Cary's Premium Maple Syrup Grade A Dark Amber (1/4 cup serving) (by AURORAROSE)

Here is how you make Kabocha Coconut Pudding:

1. Blend kabocha and 1/2 of coconut milk.2. Add pumpkin pie spice and maple syrup.3. Heat over medium heat until stirring occasionally.4. Dissolve corn starch in remaining coconut milk and add to pumpkin mixture.5. Bring to boil and boil for 2 mins. stirring constantly.6. Reduce heat and simmer 1 minute.7. Pour into pudding cups. 8. Cover with plastic wrap and chill.Serving Size:?Make 5. 2/3 cup servings

The nutritional information for Kabocha Coconut Pudding is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 310.7

• Total Fat: 22.6 g
• Cholesterol: 0.0 mg
• Sodium: 33.9 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 0.8 g
• Protein: 2.4 g