Pumpkin Coconut Cookie Pudding
Pumpkin Coconut Cookie Pudding combines the warmth of pumpkin with the creamy richness of coconut milk, layered with crushed cookies for added crunch and flavor
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!