Toasted Coconut Pumpkin Pudding

Fans of pumpkin spice will love this easy-to-make pudding that is subtly tart and sweet and loaded with vitamins, fiber, and probiotics.

For a dairy-free version, swap out the dairy yogurt for vanilla coconut or soy yogurt. For a more robust, peanutty flavor, add an additional tablespoon of peanut butter. You can also add pumpkin seed or almond butter.

I created this BLW recipe to make it easy for you to offer your baby multiple top allergens in an easy-to-feed option that you can offer to your babies and kids at any meal or snack.

It’s a sneak peek from my latest cookbook, Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Allergens with 80 Family-Friendly Recipes.

The book includes a complete plan for allergen introduction, 8 weeks of baby-led feeding meal plans, a guide to starting solids and baby-led feeding based on the latest research, and 80 family-friendly recipes like this one.

This one-stop-shop resource makes the process of starting solids and preventing food allergies easy, delicious, and stress-free. Grab your copy here!

Pumpkin Yogurt Pudding

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Yield: 4

Author: Malina Malkani

Prep time: 5 MinTotal time: 5 Min

For families who love all things pumpkin spice in the autumn, this easy-to-make pudding is for you. It is loaded with vitamins, fiber, probiotics, and subtle tart and sweet flavors that will help expand your little ones' palate. Creamy and delightful, this pudding blends two allergens beautifully into one yummy, no-sugar-added snack or treat.If you liked this recipe, could you please rate it and share your thoughts? Your ratings help more people find my recipes and articles. Thank you!

Ingredients

• 4 teaspoons unsweetened shredded coconut
• ½ cup vanilla full-fat yogurt
• ½ cup canned pure pumpkin puree
• ¼ cup smooth peanut butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Toast the coconut, if desired, by spreading in an even layer on a small piece of aluminum foil and gently toasting in a toaster oven until lightly browned and fragrant, about 3 minutes. Or spread in an even layer in a medium skillet and toast over medium-low heat, stirring occasionally, until lightly brown, about 4 minutes.
2. Mix the yogurt, pumpkin puree, peanut butter, cinnamon, and nutmeg in a small bowl until smooth.
3. Top the mixture with the coconut and serve cold. Store in an airtight container in the refrigerator for up to 3 days or freeze in ice pop molds and enjoy within 3 months.

Notes

• Add a full tablespoon of peanut butter to the pudding for a more robust peanutty flavor. 
• Substitute peanut butter with pumpkin seed, walnut, pecan, or any nut-butter alternative you prefer.
• Add a whole, mashed banana to the pudding for added sweetness.

Nutrition Facts

Calories

166.52

Fat

11.94 g

Sat. Fat

4.77 g

Carbs

11.73 g

Fiber

2.61 g

Net carbs

9.11 g

Sugar

7.33 g

Protein

5.84 g

Sodium

92.78 mg

Cholesterol

1.53 mg

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