More Great Recipes: Pudding

Coconut Pumpkin Custard

User Avatar
Member since 2010

Serves 5 | Prep Time 8 minutes | Cook Time 40 minutes


Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

1. Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

2. Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

3. Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

4. Bake for 40 minutes (or until knife inserted in middle comes out clean).

5. Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

Servings: 5

Preparation Time: 8 minutes

Pairs Well With


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana