Kabocha squash and coconut pudding

I have to admit that I have missed having sweet treats around to pop into my mouth after dinner now that all the Christmas cookies are gone. 

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Recently, I saw this kabocha pudding recipe and was inspired to make one using coconut milk. Kabocha has quickly become one of my favorite winter squash since discovering it. This first time I used kabocha was in a dessert of very similar flavors, Thai sweet pumpkin.  

Kabocha is a very sweet squash, so it really lends itself nicely to dessert recipes. Plus it's dry and smooth - it really has an unbelievably nice texture. This dessert is simple in ingredients and it pretty healthy as well. When I know I'm going to be using squash puree during the week, I try to cook them up over the weekend at a time when I have the oven on anyways, so they are ready to go during the week. 

It's much easier than trying to bake, puree, and then use a squash all in the same evening. I find that this is one of the many benefits of menu planning each weekend for the upcoming week. 

This pudding was really good. I used ground cardamom in it, but I think that cinnamon or ginger would also be nice in this dessert. This recipe made three servings. 

Kabocha squash and coconut pudding
1 cup kabocha squash puree from one small squash
1 cup full-fat coconut milk
about 3 tablespoons pure maple syrup (adjust to preferred sweetness)
1/2 teaspoon ground cardamom
4 teaspoons arrowroot powder
2 teaspoons shredded coconut, lightly toasted, for serving

Preheat the oven to 400 degrees. Cut the kabocha squash in half and remove seeds. Place cut-side down in a baking dish and bake until you can pierce the skin with a fork. Let cool. Scrape the flesh into a food processor and puree until smooth.

Combine the cup of squash puree, coconut milk, maple syrup, and cardamom in a small saucepan. Heat oven medium-low heat and whisk. Taste for sweetness and adjust as needed. 

When the pudding is hot, whisk in the arrowroot powder. Continue, whisking often, until the pudding thickens. Pour into individual serving bowls or ramekins. Refrigerate for at least an hour to allow the pudding to set and cool. Top with the toasted shredded coconut before serving.