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4-Ingredient Kabocha Pumpkin Pudding

An autumnal, dairy-free healthy pudding you can make with just four ingredients around the house.

Servings

3~4

Prep Time:

15 min.

Bake for:

40 min.

Good For:

Breakfast, Desserts

Introduction

4-Ingredient Kabocha Pudding

I ate this creamy dessert during my pregnancy when I was craving pudding (or as we call it in Japan, “purin“) but wanted one without the dairy and refined sugar. It’s also a great, delicious way to get your protein and nutrient intake! This four-ingredient pudding is easy to make for postpartum recovery meals too.

Kabocha can be found year round at grocery stores in Japan and is relatively cheap. It’s packed with anti-inflammatory nutrients that prevent diabetes, boost your immune system and promote heart health. It also includes vitamins A and C, some B vitamins, fiber, magnesium, potassium and antioxidants! For all you pregnant ladies, kabocha is a great source of folic acid which prevents neural-tube defects in baby’s brain and spine.

 

kabocha pumpkin pudding eat with meraki

Ingredients

  • Kabocha pumpkin, 1/4 cut
  • Coconut sugar, 4 tbsp. 
  • Coconut milk, 200 ml. 
  • Eggs, 2
  • Nutmeg, 1/2 tsp. (optional)

      Preheat your oven to 160C.

      Dice your kabocha and microwave for 6 minutes until soft.

      Blend kabocha, coconut sugar, coconut milk and eggs in a food processor until creamy.

      Pour in small ramekins (serves around 4).

      Bake for 40 minutes. 

      Let it cool and then chill in fridge for at least 2 hours until it’s cold. 

       

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