Thursday, January 10, 2013

Kabocha squash and coconut pudding


I have to admit that I have missed having sweet treats around to pop into my mouth after dinner now that all the Christmas cookies are gone... Recently, I saw this kabocha pudding recipe and was inspired to make one using coconut milk. Kabocha has quickly become one of my favorite winter squash since discovering it. This first time I used kabocha was in a dessert of very similar flavors, Thai sweet pumpkin. Kabocha is a very sweet squash, so it really lends itself nicely to dessert recipes. Plus it's dry and smooth - it really has an unbelievably nice texture. This dessert is simple in ingredients and it pretty healthy as well. When I know I'm going to be using squash puree during the week, I try to cook them up over the weekend at a time when I have the oven on anyways, so they are ready to go during the week. It's much easier than trying to bake, puree, and then use a squash all in the same evening. I find that this is one of the many benefits of menu planning each weekend for the upcoming week. 

This pudding was really good. I used ground cardamom in it, but I think that cinnamon or ginger would also be nice in this dessert. This recipe made three servings. 

Kabocha squash and coconut pudding
1 cup kabocha squash puree from one small squash
1 cup full-fat coconut milk
about 3 tablespoons pure maple syrup (adjust to preferred sweetness)
1/2 teaspoon ground cardamom
4 teaspoons arrowroot powder
2 teaspoons shredded coconut, lightly toasted, for serving

Preheat the oven to 400 degrees. Cut the kabocha squash in half and remove seeds. Place cut-side down in a baking dish and bake until you can pierce the skin with a fork. Let cool. Scrape the flesh into a food processor and puree until smooth.

Combine the cup of squash puree, coconut milk, maple syrup, and cardamom in a small saucepan. Heat oven medium-low heat and whisk. Taste for sweetness and adjust as needed. 

When the pudding is hot, whisk in the arrowroot powder. Continue, whisking often, until the pudding thickens. Pour into individual serving bowls or ramekins. Refrigerate for at least an hour to allow the pudding to set and cool. Top with the toasted shredded coconut before serving.

    
What was I cooking one year ago?: cheddar-broccoli soup
Two years ago?: carrot-coconut muffins 
Three?: Thai sweet pumpkin (oddly enough)

I'm linking this dish up at 12 Weeks of Winter Squash hosted by Girlichef and Eats Well With Others

20 comments:

  1. Oh my gosh, this sounds really good. I can just imagine how silky this pudding is, and I love that you combined coconut and cardamom with the kabocha - perfect!

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  2. Ohh squash in pudding? Intriguing! Would be great for me to try on my new recipe regime! haha...

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  3. I LOVE this, Amy! Sweet squash and silky coconut milk in a pudding sounds lusciously good! I too have been craving sweet treats in the post-holidays slump- this is perfect.

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  4. This looks deliciously rich and I love that beautiful colour.

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    1. Never hear of Kabocha... must taste quite different, like a pumpkin pudding. Looks great...

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  5. Wow this looks really great! I like the combo of kabocha squash with coconut, yummy

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  6. Ooh, this sounds delicious with the coconut!

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  7. It looks like it set beautifully. What a great recipe. My family would love this one. I wonder if I could make a big one?

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    1. Sure, you can just scale it up. It should work fine. Just taste it for sweetness and slowly add the arrowroot powder to thicken it to make sure you don't add too much/too little.

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  8. I definitely miss having dessert around also...I need something to satisfy my sweet tooth at night! I love how this is kinda not too bad for you with the squash. Delicious!

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  9. It looks so good! I love coconut and cardamom in your recipe!

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  10. I've never seen squash pudding before but I love the colour!

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  11. I love Kabocha and grew up eating it for both savory and sweet dishes. What a great idea to use it for pudding. I know kabocha and coconut would go together.

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  12. such a unique dish! sounds so delicious!

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  13. Kabocha is a new to me! Wonderful way of using the squash in pudding.

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  14. This sounds really good! A great dessert!

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  15. It's a sad time of year when the Xmas cookies disappear :( However, this pudding has some intriguing, fresh flavors! I've never heard of kabocha squash, but given that I love all kinds of squash, I've got to try it now!

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  16. if sweet potatoes and pumpkins can be used in desserts, i don't see why kabochas can't, too! i love the coconut in this!

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  17. Fabulous idea & it definitely looks very appetizing! YUM!

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  18. This sounds and looks insanely good! Love the combo of squash with coconut plus the warm spices. Perfection!

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