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 😋
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
For the Coconut Caramel Sauce
1/4 cup Copra's Organic Coconut Nectar
1/8 cup coconut milk
1 tablespoon pumpkin puree
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.