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Ambercup Coconut Milk Dessert

Ambercup Coconut Milk Dessert

One of the most popular requests on our interactive guide to finding allergy-friendly desserts was for desserts with no chocolate or carob in them – so here’s one to start you off! The creamy coconut filling is a perfect complement for sweet roasted squash, and a dash of nutmeg adds just the right touch of spice. And for anyone with diet restrictions, it’s nut-free and low in FODMAPs as well as being entirely free of chocolate.

Ambercup squash is slightly on the “fluffy” end as squashes go: the flesh is lighter and drier, so it works perfectly with the richer filling. All in all, the flavor is something like a deconstructed pumpkin pie, but without all the sugar and junk.

To enjoy this dessert, you can go one of two ways. For an incredibly impressive presentation, just serve the coconut filling right in the squash and carve off bites of squash to dip into the coconut milk on the way to your mouth – just think of fondue in an edible pot. For younger kids (or just for easier serving), you could also cut the squash into bite-size pieces and drizzle with the coconut mixture to serve. Either way, it’s a cheerful and delicious recipe that truly deserves the label of “healthy dessert.”

Ambercup Coconut Milk Dessert Recipe

Servings SERVES: 2Preparation time PREP: 15 min.Cooking time COOK: 30 min.


Protein: 8g / %

Carbs: 46g / %

Fat: 48g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 ambercup squash;
  • 2 cups coconut milk;
  • ¼ cup raw honey;
  • 2 tsp. ground cinnamon;
  • 1 egg white;
  • Pinch of nutmeg;
Dessert preparation


  1. Cut the top off the squash and remove all the seeds.
  2. Place the squash in a saucepan. Add a few inches of water, but not enough to cover the squash.
  3. Bring the water to a simmer and let simmer over a medium heat until the flesh of the squash is soft, about 15 min.
  4. In bowl, combine the coconut milk, honey, cinnamon, egg white and nutmeg, and stir until smooth.
  5. Carefully remove the squash from the hot water and pour the coconut mixture inside the squash.
  6. Let it sit for a few minutes, until the squash absorbs some of the liquid. You can use the squash as a bowl for the coconut milk, or cut the flesh into pieces and serve in the coconut milk.
Photo of Ashley Noël

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