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Healthy Dessert: Pumpkin Coconut Custards

Healthy Dessert: Pumpkin Coconut Custards

These pumpkin custards are made with cinnamon, ginger, nutmeg, and a touch of coconut extract. They make for a great healthy dessert through the winter months.

Total Time: 1 hr.
Prep Time: 10 min.
Cooking Time: 50 min.
Yield: 8 servings

Healthy Dessert: Pumpkin Coconut CustardsIngredients:
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. fine sea salt
4 large eggs, beaten
½ cup pure maple syrup (or raw honey)
½ tsp. pure coconut extract
1 (15-oz.) can pumpkin puree
¾ cup canned coconut milk
¾ cup unsweetened almond milk

Healthy Dessert: Pumpkin Coconut Custards

Preparation:
1. Preheat oven to 300° F.
2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
4. Add spice mixture and pumpkin.
5. Gradually add coconut milk and almond milk; whisk to blend.
6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.
7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Healthy Dessert: Pumpkin Coconut Custards

Here are a few other health recipes on my blog to check out too! Find your favorite and whip it up!

Healthy Dessert: Pumpkin Coconut Custards

These pumpkin custards are made with cinnamon, ginger, nutmeg, and a touch of coconut extract. They make for a great healthy dessert through the winter months.
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8

Ingredients

  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ tsp. fine sea salt
  • 4 large eggs beaten
  • ½ cup pure maple syrup or raw honey
  • ½ tsp. pure coconut extract
  • 1 15-oz. can pumpkin puree
  • ¾ cup canned coconut milk
  • ¾ cup unsweetened almond milk

Instructions

  1. Preheat oven to 300° F.
  2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
  3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
  4. Add spice mixture and pumpkin.
  5. Gradually add coconut milk and almond milk; whisk to blend.
  6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.
  7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Recipe Notes

Calories: 153
Fat: 7 g
Saturated Fat: 5 g
Cholesterol: 93 mg
Sodium: 202 mg
Carbohydrate: 19 g
Fiber: 2 g
Sugar: 14 g
Protein: 5 g

pumpkin custard in a bowl

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  1. Ani says:

    Does the coconut milk have a strong taste? I’m wondering if it would still taste like coconut if I didn’t use the coconut extract.

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