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.
roasted Kabocha squash flesh
or any other plant-based alternative
gingerbread spice milk
or any spice you like
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.
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.