4-Ingredient Kabocha Pumpkin Pudding

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