Servings: 5
Preparation Time: 8 minutes
Ingredients:
- coconut oil
- 3 eggs, (large)
- 15 ounces pumpkin puree
- 14 ounces coconut milk*
- 2 tablespoons honey (or to taste)
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- toasted coconut, optional
- whipped cream, optional
Directions:
Preheat oven to 350 degrees F. Lightly grease five 8-ounce custard cups/ramekins with coconut oil.
Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.
Divide batter between the five prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.
Bake for 40 minutes (or until knife inserted in middle comes out clean).
Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Carole, Lakewood, CO.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
