Pumpkin Coconut Cookie Pudding
Fall is in the air, which means pumpkin season is officially here! There’s something special about the warm flavors of cinnamon, nutmeg, and pumpkin that invite coziness and comfort. But if you’re looking for a unique twist on classic pumpkin desserts, let me introduce you to this dreamy Pumpkin Coconut Cookie Pudding. This pudding combines the warmth of pumpkin with the creamy richness of coconut milk, layered with crushed cookies for added crunch and flavor. It’s quick to make, easy to layer, and perfect for sharing!
Why You’ll Love This Pumpkin Coconut Cookie Pudding
Not only is this pudding a treat for the tastebuds, but it’s also made with a few wholesome ingredients. Full-fat coconut milk adds a silky texture without any dairy, making this dessert a delightful option for dairy-free or vegan friends. Plus, you can choose your favorite fall spices (cinnamon, nutmeg, ginger) and cookies to give this pudding a signature twist. Each layer bursts with autumnal flavor, while the cookie crumbs add a delightful crunch to contrast the creaminess of the pudding.
The Magic of Coconut & Pumpkin
Coconut and pumpkin might sound like an unusual combo, but they’re a match made in fall dessert heaven. The coconut milk’s natural sweetness and creaminess complement pumpkin’s subtle earthy taste. Plus, the tropical hints from coconut balance beautifully with the traditional spices we all associate with fall.
Tips for the Perfect Pudding
- Adjust Sweetness: If you prefer a less sweet pudding, reduce the sugar to 1/4 cup or use maple syrup for a richer, caramel-like flavor.
- Cookie Choice: Gingersnap cookies add a warm, spicy kick, while coconut cookies bring out the tropical notes of the coconut milk. You can also try graham crackers for a lighter, classic touch.
Serving Suggestions
This pudding is a fabulous make-ahead dessert. Prepare it a few hours (or even a day) in advance, so the flavors can fully develop in the fridge. Serve it in glass jars or small cups to showcase the beautiful pudding with cookies. It’s a delightful dessert for fall gatherings, Thanksgiving, or just a cozy night in with a movie.
Check out more recipes:
Pumpkin Coconut Cookie Pudding
Ingredients
- 350 g cooked pumpkin or canned pumpkin
- 1 can full fat coconut milk chilled in the fridge overnight
- 4 tbsp maple syrup
- pumpkin spice to taste optional
- 250 g cookies of choice
- 10 g dark chocolate to garnish optional
Instructions
- In a bowl add cooked pumkin, maple syrup, pumpkin spice and separated coconut milk cream from the can. Do not put the coconut water to the pudding as it's going to be runny.
- Blend everything with the immersion blender until super creamy and smooth.
- Crush the cookies and mix with the pumpkin and coocnut cream.
- Transfer to a container or serving bowls and garnish with grated chocoate. Let chill in the fridge for at least 3-4 hours before serving.
- Serve it and enjoy!
