EASY DAIRY-FREE PUDDING RECIPE
I discovered Kabocha squash quite recently and it has quickly become one of my favorite of all the winter squashes. I love its bright orange color and its sweet and slightly nutty taste. It has such an amazing texture so the first thing that came into my mind was to make a pudding.
This pudding has only 5 ingredients and it’s super easy to make. It’s vegan (dairy-free), gluten-free, and soy-free. Instead of gingerbread spice mix, feel free to add cinnamon, a touch of cardamom, or even a touch of ginger.
Note: If you plan on using squash puree, you can roast the squash the day before so that it’s ready when you need it.
If you are more into savory desserts, check out this delicious and creamy Roasted Squash and Lentil Soup.
For more healthy pudding recipes, visit the link below:
6 easy plant-based pudding recipes >>
MEET THE INGREDIENTS
- Roasted Kabocha squash (check How to roast Kabocha squash)
- Coconut cream
- Rice milk (or any other plant-based alternative)
- Gingerbread spice mix
- Agave or maple syrup
VERSATILE JAPANESE PUMPKIN
Kabocha squash, also known as Japanese pumpkin, has a bright orange color and a texture similar to sweet potatoes. The flavor is rich, sweet, and slightly nutty.
It is an excellent source of vitamin A (it provides almost 300% of the daily value for a 2,000-calorie diet). It also a good source of vitamin C and provides small amounts of iron, calcium, some B vitamins, potassium, and magnesium.
Even though kabocha is naturally sweet, it is pretty low-carb and keto-friendly. It’s certainly a great addition to a healthy diet. It’s great for roasting, stuffing, pureeing, baking, steaming, and more. It works well as a substitution in recipes that call for pumpkin or sweet potatoes.
The skin is edible and an excellent source of fiber.
1 cup (245g) of cooked kabocha squash contains approximately:
Calories: 49
Fat: 0.2
Carbs: 12
Protein: 1.8
Dietary fiber: 2.7
HOW TO CUT IT
Wash Kabocha squash well and pat it dry with a dishtowel. Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end. Push the halves apart with your hands. Using a spoon, scoop out the seeds and stringy flesh.
HOW TO STORE IT
Store kabocha at room temperature in a cool, dry, and dark place for up to 1 month.
HOW TO MAKE CREAMY KABOCHA SQUASH PUDDING
STEP 1
Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.
Note: If the coconut cream has a thinner consistency, start by adding 20 ml rice milk. Then add more, if needed, until you reach the desired consistency.
STEP 2
Serve in jars and top with coconut whipped cream or thick coconut yogurt and additional gingerbread spice mix if desired.
TIPS AND HOW-TOS
Agave syrup: If you prefer, replace it with maple syrup.
Gingerbread spice mix: If you don’t like it, add cinnamon or a touch of cardamom instead.
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
HOW TO ROAST KABOCHA SQUASH
- Preheat oven to 200°C.
- Line a baking sheet with parchment paper.
- Wash Kabocha squash well and pat it dry with a dishtowel.
- Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
- Push the halves apart with your hands.
- Using a spoon, scoop out the seeds and stringy flesh.
- You can cut each half into 2 wedges (lengthwise).
- Bake for 35-50 minutes (depending on the size) or until the squash is fork-tender and browned in places.
- Check at 35 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.
- Scoop the flash with a large spoon (you’ll need approx. 200 g for the pudding).
CREAMY KABOCHA SQUASH PUDDING IS:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- Quick and easy to make
- Rich and creamy
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Creamy Kabocha Squash Pudding
Equipment
Ingredients
- 200 g roasted Kabocha squash flesh
- 100 g coconut cream
- 20-100 ml rice milk or any other plant-based alternative
- 1/3 teaspoon gingerbread spice mix or any spice you like
- 50 ml agave or maple syrup
Instructions
- Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.Note: If the coconut cream has a thinner consistency, start by adding 20 ml rice milk. Then add more, if needed, until you reach the desired consistency.
- Serve in jars and top with coconut whipped cream or thick coconut yogurt and additional gingerbread spice mix if desired.
Notes
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
