pudding - Pumpkin Chocolate Pudding w/ Toasted Coconut

By tinathorn

Ingredients

• 1/4 c. pure pumpkin puree
• 1/4 c. unsweetened cocoa powder
• 1/4 c. pure maple syrup
• 1/2 c. + 2 T. full-fat coconut milk
• 1 t. pure vanilla extract
• 1/4 c. unsweetened coconut flakes, toasted
• coconut cream (scrape this off of the top of the canned coconut milk and reserve for topping), optional

Details

Servings 2
Preparation time 5mins
Cooking time 5mins
Adapted from mangiablog.com

Preparation

Step 1

Place all of the ingredients, except for the toasted coconut in a large food processor, blend until smooth.

Pour into two individual baking ramekins and serve chilled topped w/ toasted coconut and a dollop of coconut cream.