500g pumpkin, steamed and pureed
400g coconut milk
75g chia seeds
1-2 tbsp pure maple syrup
1/2 tsp vanilla powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1. Mix all ingredients together in a bowl
2. Pour mixture into jars or glasses
3. Refrigerate overnight to set
4. Serve with yoghurt, seeds, nuts, coconut or fruit
To make pureed pumpkin, simply peel and cut pumpkin into chunks, steam until soft and mash or blend.
Since pumpkin and coconut milk are both naturally sweet, you may find you don't need the maple syrup. Feel free to adjust the quantity to your preference.
I prefer the Coco Quench brand of coconut milk best as it's dairy free and free from preservatives or added sugar - simply containing filtered water, coconut milk, brown rice and sea salt. In Australia you can find this brand with the UHT milks in the supermarket, or at www.theorganicbutler.com. If this brand isn't available where you live, then choose one with a similarly simple and short ingredient list.
Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x