Here's another sneaky way to get some veggies and vitamins into your diet: Coconut Pumpkin Custard! This post by Susy Morris, aka Chiot's Run, sparked an interest in custard, but I wanted a recipe for something not too heavy on the dairy. Miss M has dairy sensitivity, and easing up on the dairy keeps us all happier. After a little bit of searching for something close to what I had in mind, I found Gluten-Free Pumpkin Coconut Custard. Though I'm not sure custard usually has gluten, am I mistaken?
I roasted the cheese pumpkin I had on hand, and made a puree from it. Then went to work on the custard. I stuck pretty close to the recipe, which is unusual for me. I used closer to half a cup of sweetener (about 1/4 maple syrup, 1/4 molasses) and added about 2 teaspoons of grated, fresh ginger. While the custard was cooking I toasted some unsweetened coconut flakes and cashew pieces for a crunchy topping.
The result? A not-too-sweet, flavorful dish I can give the little one instead of sugar-loaded, organic soy yogurt!
A bonus? I saved the seeds from that delicious pumpkin to grow my own this coming summer!