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Creamy Kabocha Squash Pudding

Creamy Kabocha squash pudding requires only 5 ingredients and it's super easy to make. The pudding is vegan (dairy-free), gluten-free, and soy-free.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 10 minutes
Servings 2
Author Nensi Beram


  • 200 g roasted Kabocha squash flesh
  • 100 g coconut cream
  • 100 ml rice milk or any other plant-based alternative
  • 1/3 teaspoon gingerbread spice milk or any spice you like
  • 50 ml agave or maple syrup


  • Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.
  • Serve in jars and top with coconut whipped cream or thick coconut yogurt and additional gingerbread spice mix if desired.



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.