Pumpkin Milk Dessert
This creamy, no-bake pumpkin milk dessert combines smooth pumpkin, sweetened condensed milk, and cornstarch for a luscious pudding topped with caramelized apples and coconut flakes.
Servings: 6 servings
Calories: 250kcal
Ingredients
For the Pumpkin Milk Dessert
- 1 pound 1 pound (450 g) pumpkin, peeled and chopped Use fresh pumpkin for best flavor; canned pumpkin puree is not recommended as it may affect the texture.
- 2/3 cup 2/3 cup (150 g) sweetened condensed milk Condensed milk provides sweetness and creaminess without needing extra sugar.
- 2 cups 2 cups (500 ml) whole milk You can use low-fat milk for a lighter version.
- 3/4 cup 3/4 cup (100 g) cornstarch Cornstarch is key for thickening; make sure to dissolve it completely to avoid lumps.
- 1/3 cup 1/3 cup (20 g) coconut flakes, for garnish Substitute coconut flakes with chopped nuts if preferred.
For the Caramelized Apples
- 2 medium 2 medium apples, thinly sliced Choose firm apples for caramelizing so they hold shape and provide a bit of tartness.
- 1/2 cup 1/2 cup (100 g) granulated sugar Caramelized apples contain added sugar, contributing to the overall sweetness.
Instructions
Cooking the Pumpkin
- Place the peeled and chopped pumpkin in a medium saucepan with enough water to cover. Bring to a boil, then simmer for about 10 minutes or until the pumpkin is tender. Drain any excess water.
Preparing the Pudding Base
- In a separate bowl, whisk the cornstarch into the cold milk thoroughly until dissolved with no lumps.
Combining and Cooking
- Add the cooked pumpkin, condensed milk, and milk-cornstarch mixture to the saucepan. Stir constantly over medium heat. The mixture will start to thicken after about 5–7 minutes. Keep stirring to prevent sticking and lumps. When it’s thick and creamy (like a pudding), remove from heat.
Chilling
- Transfer the pudding into serving bowls or a large container. Smooth the surface, cover tightly with cling film (press the film directly onto the pudding to avoid a skin forming), and refrigerate for 3 to 4 hours until fully set and chilled.
Caramelizing the Apples
- While the pudding chills, heat a non-stick frying pan over medium heat. Add the sugar and cook until it melts into a smooth caramel without burning. Add the sliced apples and toss gently for 3 to 4 minutes until they are coated and slightly softened but not mushy. Remove from heat and let cool.
Assembling the Dessert
- Once the pudding is set, top with the warm or cooled caramelized apples and sprinkle with coconut flakes for texture and a subtle tropical note.
Notes
Stir constantly during cooking to prevent lumps and scorch marks on the pan. Cover the pudding surface with plastic wrap to prevent a skin from forming. This dessert is best enjoyed cold.