Coconut Caramel Roasted Pumpkin

• temps total: 1 hour 1 minute

Ingrédients

The star of the show is really the coconut caramel sauce, but cooking the pumpkin in the condensed coconut milk really brought out its flavour🤗

Recipe:

Instructions

Preheat oven to 400F.

Cut the top off a small pie pumpkin, then fully hollow out the centre.

Pour in 1/2 can of sweetened condensed coconut milk and a pinch of salt, then bake in an oven safe dish for 1hr at 400F, or until soft.

In a small bowl make a slurry by mixing together 1Tbsp cornstarch, 2Tbsp cold water, 1tsp cinnamon, 1/2tsp salt and a pinch of nutmeg.

Remove pumpkin from the oven, and pour the remaining liquid into the slurry, stirring until combined. Microwave for 1 min, stopping halfway through to stir - the end product should be a smooth, caramel-like consistency.

Slice pumpkin into 6-8 pieces, and serve with the coconut caramel and yogurt or whipped cream, and a sprinkle of cinnamon.