Copra's Thai Pumpkin Custard made with Copra's Organic Coconut Nectar

Vegan Thai Pumpkin Custard

Vegan Thai Pumpkin Custard featuring Copra's Organic Coconut Nectar
This vegan dessert is a delightful way to savor the rich, autumnal taste of pumpkin while indulging in the natural sweetness of Copra's Organic Coconut Nectar. It's a treat that's perfect for both special occasions and everyday cravings πŸ˜‹

Ingredients

For the Custard

1/2 cup pumpkin puree
1 1/2 cups coconut milk
1/3 cup Copra's Organic Coconut Nectar
1 teaspoon vanilla extract
1/8 cup teaspoons agar-agar powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5 cloves

For the Coconut Caramel Sauce

1/4 cup Copra's Organic Coconut Nectar
1/8 cup coconut milk
1 tablespoon pumpkin puree

Instructions

Step 1. In a saucepan, whisk together the coconut milk, pumpkin puree, Copra's Organic Coconut Nectar, vanilla extract, cinnamon, ginger, and cloves over medium heat. Sprinkle the agar-agar powder evenly into the mixture while whisking continuously. Make sure there are no lumps.
Step 2. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 5 minutes, stirring constantly until the agar-agar is completely dissolved.
Step 3. Remove the saucepan from heat and let the mixture cool slightly. Step 2. Strain and pour the warm pumpkin mixture into your preferred serving molds or ramekins. You can use silicone molds for easy removal.
Step 4. Place the molds in the refrigerator to set for at least 3 hours or until firm.
Step 5. In a small saucepan, combine Copra's Organic Coconut Nectar, pumpkin puree and coconut milk.
Step 6. Heat the mixture over medium heat, stirring constantly until it thickens slightly and turns into a caramel-like consistency (about 5 minutes). Remove from heat and let it cool.
Step 7. Once the custard has set, carefully unmold it onto serving plates by running a knife around the edge of the molds and gently inverting them onto the plates.
Step 8. Drizzle the pumpkin caramel sauce over the custard, and enjoy!

Serve your Vegan Thai Pumpkin Custard with a drizzle of Copra's Organic Coconut Nectar, and revel in the delightful flavors and creamy texture.

For more original content visit our Youtube channel @Copra_Coconuts 🌴

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Ivy, the in house chef at Copra Coconuts' kitchen.

IvyΒ is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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Use hashtags #TasteTheDifference & #CopraCoconuts when sharing your recipes online. Also, follow us on instagram @Copra_Coconuts.

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