Starsky and Hutch, Thelma and Louise, Bonnie and Clyde, Jay and Bey, PUMPKIN AND COCONUT; a shortlist of all-star dynamic duos. Sure, maybe the unlikely pairing of pumpkin and coconut doesn’t jump to mind when you’re playing Scategories and have 60 seconds to rhyme off all the would-be Brangelinas…pumpkonut? Just tossing it out there.
If there’s one measure of success it’s vocalized praise from your father, amirite? When I first served this to my Dad a few years ago, he asked for seconds. And then he asked for thirds. If that’s not a ringing endorsement, I don’t know what is.
If this dessert were on a menu, I would call it “Fall in the Tropics.” It is the most delectable combination of October in Canada with summer in the Caribbean.
Things I like about this recipe:
- It’s crazy easy to pull together – you don’t even have to chop anything.
- It takes less than 30 minute but your guests will think you spent hours on it.
- It is one of the tastiest things you’ll put in your mouth this fall.
Make sure when you’re whisking the coconut milk with sugar and cornstarch that you work around the edges of the saucepan and release and cornstarch cleaning to the sides, you need to ensure that’s fully incorporated to achieve the desired consistency of the coconut-pumpkin cream.
The phyllo cups make lend a crunchy component to this dish that takes it to another level and prevents your guests from thinking you’re just serving orange-coloured pudding.
In sum, make this dessert, you won’t regret it.
Deceptively quick, this delicious little treats are sure to surprise and delight your guests.
- 2 eggs
- 6 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 can 400 mL coconut milk
- 1 tbsp unsalted butter
- ½ tsp vanilla
- Pinch of salt
- ½ cup pumpkin purée
- 5 sheets of frozen phyllo defrosted
- ¼ cup unsalted butter, melted and cooled
- 2 tbsp granulated sugar
- 2 tbsp unsweetened desiccated coconut (optional)
- 1 cup whipping cream
- 1 tsp granulated sugar
- ¼ tsp coconut extract (optional)
To prepare filling, whisk eggs with 3 tbsp sugar in a medium bowl.
In a small saucepan, mix remaining 3 tbsp sugar with cornstarch. Slowly whisk in coconut milk until evenly mixed. Set over medium heat. Bring just to a simmer, whisking occasionally. This should take 1 to 2 minutes. Remove from heat to a heatproof surface. Being careful not to scramble, slowly whisk 1/2 cup of coconut mixture into egg mixture, then whisk egg mixture into coconut mixture in saucepan. Set back over medium heat. Whisk occasionally until the first bubble pops. Remove from heat. Whisk in butter, vanilla and salt, then pumpkin purée until evenly mixed and no streaks remain. Pour into a bowl. Press plastic wrap over surface of coconut-pumpkin cream. Refrigerate until chilled.
To prepare pastry, preheat oven to 325°F
Grease a 12-cup muffin pan. Unroll phyllo onto a counter. Cover with a damp kitchen towel. Carefully remove 1 sheet to counter and recover stack of pastry with towel. Lightly brush single sheet with butter. Evenly sprinkle with sugar. Top with another sheet of phyllo, lining up pastry as best you can. Gently press down. Repeat instructions with remaining ingredients. Cut into 12 even squares. Press a square into a muffin cup in pan. Crimp edges, if you like. Repeat with remaining squares. Bake in centre of oven for 10 to 12 minutes or until golden. Remove to a rack and let cool completely.
To prepare toppings, spread coconut out on a baking sheet. Bake for 2 to 3 minutes or until lightly golden. Let cool. Whisk or beat whipping cream in a medium bowl until stiff peaks form. Whisk in sugar and coconut extract.
To assemble, spoon a scant ¼ cup coconut-pumpkin cream filling into each phyllo cup. Top each with a dollop of cream. Sprinkle each with coconut. Serve immediately.
Recipe from: Walsh, Victoria. "Pumpkin Coconut Cream Tartlets." Food and Drink. Autumn 2012.