Mombasa pumpkin pudding recipe
The perfect Pan-African festive dessert originating from Kenya
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
50 gms sugar
6 tbsp cornstarch
500 gms pumpkin
100 ml whipping cream
300 ml milk
1 tsp vanilla extract
1 egg
100 gms desiccated coconut
To make pumpkin puree, peel the pumpkin and remove the seeds. Cut it into small chunks and boil for 20 minutes until it becomes soft.
Then, blend the boiled pumpkin in a food processor until it becomes a puree.
Transfer the puree to a bowl and add sugar, milk, vanilla extract, and an egg. Mix everything until it becomes a smooth consistency.
After that, transfer the mixture to a saucepan and cook over a medium to low flame until it starts to thicken.
Once it's cooked, remove it from the saucepan and pour it into the desired bowl.
Refrigerate the mixture for at least two hours until it sets.
After setting it, take it out of the fridge and add desiccated coconut and whipped cream as toppings before serving.
Notes:
It is best to leave to sit overnight and serve the next day.