Wondering what to make as a sweet Halloween treat? I got you covered…
These little white ghosts are not only cute, they’re also wholesome and delicious. Not sure which is more tasty—the cream made from young coconut meat or the silky pumpkin custard.
I’ll take both
1 (15 oz) can canned pumpkin
1 (13.66 oz) can coconut milk, full fat
⅓ cup pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 eggs
1 cup coconut cream frosting (below)
1 tablespoon mini dairy-free soy-free chocolate chips
2 cups young coconut meat
2 tablespoons raw honey
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 tablespoons coconut oil, melted
¼ teaspoon sea salt
Preheat the oven to 325 degrees F.
Blend all of the ingredients, except the coconut cream frosting and chocolate chips, in a high speed blender until very smooth.
Arrange 6 custard cups in a casserole dish. Fill the casserole dish with 1 inch of hot water. Pour the custard mixture into each custard dish. Bake for 55 minutes.
Remove from oven, cool and then chill in the fridge for 20 minutes. Use a piping bag and frosting tip to apply coconut cream frosting to the tops of each custard dish in the shape of a ghost. Give each ghost 2 eyes using the mini chocolate chips. Store in the fridge.
Blend all of the ingredients in a food processor until very smooth and creamy. This may take 5 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes before using. Always keep this frosting stored in the fridge.
Calories: 407
Fat: 30g
Carbohydrates: 31g
Sodium: 156mg
Fiber: 7g
Protein: 6g
Sugar: 7g