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Ambercup Coconut Milk Dessert Recipe
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5 from 1 vote

Ambercup Coconut Milk Dessert Recipe

A delicious and original take on Paleo dessert, with a creamy coconut filling inside a roasted squash.
Course Dessert
Cuisine American
Keyword ambercup, coconut milk
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 763kcal
Cost 10

Ingredients

Instructions

  • Cut the top off the squash and remove all the seeds.
    1 amber cup squash
  • Place the squash in a saucepan. Add a few inches of water, but not enough to cover the squash.
  • Bring the water to a simmer and let simmer over medium heat until the flesh of the squash is soft about 15 min.
  • In a bowl, combine the coconut milk, honey, cinnamon, egg white, and nutmeg, and stir until smooth.
    2 cups coconut milk, ¼ cup raw honey, 2 tsp. ground cinnamon, 1 egg white, Pinch of nutmeg
  • Carefully remove the squash from the hot water and pour the coconut mixture inside the squash.
  • 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 it in the coconut milk.

Nutrition

Calories: 763kcal | Carbohydrates: 89g | Protein: 10g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 71mg | Potassium: 1885mg | Fiber: 10g | Sugar: 43g | Vitamin A: 39877IU | Vitamin C: 81mg | Calcium: 274mg | Iron: 11mg