Poke Pumpkin
About the recipe
Soft, creamy, and subtly sweet, this poke pumpkin is a comforting twist on a traditional favourite 🎃🥥
Paired with silky coconut sauce, it’s smooth, cosy, and melts in your mouth with every bite 😋✨
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 225 grams cooked pumpkin
- Dairy & Alternatives
- ¼ cup lite coconut cream
- Bakery / Other
- 1 cup arrowroot flour
- 2 tsp cornflour
- ¼ cup water
Method
Step 1
Heat oven to 150°C.
Step 2
Place cooked pumpkin into a saucepan and continue to mash and mix over a medium heat until it forms a thick paste and comes to the boil. Allow to cool.
Step 3
Once cooled, mix in the arrowroot until it is smooth and lump-free.
Step 4
Spread the mixture into an oiled loaf tin or baking dish that will allow the mixture to be about 2-3cm deep. Cover with foil and bake for approximately 2 hours, or until a smooth skin has formed on top. Allow to cool slightly before cutting into small squares.
Step 5
In a saucepan, mix together the coconut cream, water and cornflour. Heat gently, stirring consistently until coconut sauce comes to the boil, remove from heat.
Step 6
Serve poke with a drizzle of coconut sauce and remaining coconut cream.
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