“This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste.” - by KULSUM HUSSEIN
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
- In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.
Nutrition
Amount Per Serving (12 total)
- Calories
- 210 cal
- 10%
- Fat
- 4.9 g
- 8%
- Carbs
- 43.2 g
- 14%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"This was so good! I used a can of pumpkin puree instead of a whole pumpkin and reduced the amount of sugar a bit. The cardamon gives it a nice "chai" flavor. I keep telling myself it's low-fat, but..." See more I'm not really sure!"
Mindy
"This was delicious! Everyone enjoyed it, including my kids. Following the advice of the other reviews I used less sugar (only half the amount called for). I also added 1/2 cup of unsweetened shredde..." See mored coconut to it to thicken it up a bit and then toasted some coconut with a little sugar to put on top. Fantastic!"
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