in Recipes

Pumpkin – coconut – puree

Spread the love

Ingredients for 1 servings:

  • 500 g pumpkin flesh, cleaned, weighed
  • 250 ml coconut milk
  • 1 kg gelling sugar (1:1)
  • 1 pack of lemon(s) – acid

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For 5 glasses of 230 ml each

Peel the pumpkin, remove the seeds and fibrous core. Chop the flesh into small pieces, bring to a boil with coconut milk, and cook for 10 minutes, stirring occasionally, until soft. Puree the pumpkin finely, stir in the gelling sugar and citric acid, and bring to a boil. Boil briskly for 4 minutes, stirring continuously. Then immediately pour into hot, rinsed twist-off jars, seal tightly, and let stand upside down for 5 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Curry curd

Baked milk