UPC’s Mashed Coconut Pumpkin
I really enjoy pumpkin! I’ve been using it here and there for months now, finding ways to sneak it into my food. It’s a delicious savory squash, and can be included in anything from chicken soup to pumpkin pie! The more I find myself using it, the more I think of new ways to include it! Keep your eyes peeled in the upcoming days for recipes with pumpkin in them – I’m not going to give away any of my upcoming secrets, but you can be sure that there are some extra special pumpkin recipes brewing right now!
In today’s recipe, I boiled down the pumpkin until it stirred up as a mash, then added various coconut products, some spices, and ate it. It was delicious! The rich creaminess of the coconut combine with the savory pumpkin flavor to make a very rich and savory treat! All told, the flavor, texture, and entire pumpkin experience has been a success!
I don’t really mash things very often. I find that it’s much easier for me to boil the squash or potato until it falls apart entirely on its own. Without me having to get in there and dig around with my potato masher (which I do use occasionally) I can often boil whatever it is that I’m cooking to the consistency that I want while I’m focusing on other things. Then it’s no challenge at all to just add the flavoring ingredients, stir a bit, and serve when the rest of the meal is ready!
UPC’s Mashed Coconut Pumpkin; What you’ll need and how to:
- 1 small Pumpkin, mashed
- 1 cup shredded coconut
- ½ cup Coconut Oil
- 1 tablespoon Cinnamon
- 1 teaspoon Sea Salt
- Chop the pumpkin as finely as you can stand, but at least 1 inch cubes.
- Boil the pumpkin for 20-30 minutes on high heat, until it starts to fall apart as you stir it.
- Add the shredded coconut, coconut oil, and sea salt, and let it continue to boil as you stir regularly (every 2-3 minutes). Turn the heat down to medium.
- Once the mashed pumpkin nears your desired consistency, add the cinnamon, and stir constantly for another 2 minutes, then turn the heat off.
- Serve and enjoy!