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2 ingredient Pumpkin Custard (Dairy, Grain & Gluten Free, GAPS & Paleo)

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6 portion(s)

The Custard

  • 500 g diced pumpkin, if organic you can leave the skin on
  • 400 g can of coconut cream (large can)

Recipe's preparation

    Cooking your Custard
  1. Place the diced pumpkin and coconut cream into the bowl and cook for 20 mins./100'C/speed 1.

  2. Puree for 1 minute at speed 10.

  3. Serving
  4. You can serve this thick lushius custard hot or cold. It will get much thicker when cold and set almost like a pudding. Thin it out before you refrigirate it if you want a pouring custard. Thin with water or milk, more coconut cream wont help as this is what sets it so thick. 


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You can serve this delectable custard as a pudding with a drizzle of cream or extra coconut cream. My 18mth old loves it with plain yoghurt either hot out of the Thermy or cold and like a thick pudding. Set in cups with a sprinkle of toasted nuts over for a fancy adult dessert or enjoy as a childish treat. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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