Kabocha Pudding

Kabocha Pudding is a delightful vegan Japanese dessert that blends the rich, sweet flavor of kabocha squash with the creaminess of coconut milk, resulting in a satisfying treat. This pudding is not only delicious but also showcases the natural sweetness of kabocha, making it a perfect ending to any meal.

Ingredients

• Kabocha squash - 200 grams
• Coconut milk - 150 ml
• Maple syrup - 2 tablespoons
• Agar-agar powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. Cut the kabocha squash in half, remove the seeds, and steam it for about 15 minutes or until tender.
2. Scoop out the flesh of the kabocha and place it in a blender.
3. Add coconut milk, maple syrup, vanilla extract, and a pinch of salt to the blender with the kabocha flesh.
4. Blend until smooth and creamy.
5. In a small saucepan, combine 100 ml of water and agar-agar powder, and bring to a boil while stirring continuously.
6. Once boiling, reduce the heat and simmer for 2 minutes, ensuring the agar-agar is fully dissolved.
7. Pour the agar-agar mixture into the blender with the kabocha mixture and blend again until well combined.
8. Pour the mixture into two small serving bowls or ramekins.
9. Refrigerate for at least 2 hours or until set.
10. Serve chilled, optionally garnished with a sprinkle of cinnamon or a dollop of coconut whipped cream.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune function.
• Contains healthy fats from coconut milk, which provide energy and promote heart health.

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