Coconutpumpkinandgingerpastasauce Recipes

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PUMPKIN-COCONUT CREAM PIE



Pumpkin-Coconut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

14 whole graham crackers
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 15-ounce can pure pumpkin
2 cups heavy cream
1/2 cup plus 1/3 cup sweetened cream of coconut (stir well before measuring), chilled
1/2 cup granulated sugar
2 large eggs
1 1/3 teaspoons pure vanilla extract
3/4 teaspoon coconut extract
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsweetened coconut flakes
3 tablespoons confectioners' sugar

Steps:

  • Make the crust: Preheat the oven to 325˚. Combine the graham crackers and granulated sugar in a food processor and process into fine crumbs. Add the melted butter and process until fully combined. Transfer the mixture to a 9-inch pie plate. Using your fingers, evenly press the mixture into the bottom and up the sides of the pan. Bake until the crust is golden and firm, 20 to 25 minutes. Transfer to a rack to cool completely.
  • Make the filling: Combine the pumpkin, 1/2 cup heavy cream, 1/2 cup cream of coconut, the granulated sugar, eggs, 1 teaspoon vanilla, 1/2 teaspoon coconut extract, the ginger, allspice and salt in a medium bowl. Whisk until smooth. Pour the filling into the cooled pie crust. Bake until set and just barely jiggly in the center, 50 to 60 minutes. Transfer the pie to a rack to cool completely.
  • Make the topping: Spread the coconut flakes on a baking sheet and bake until toasted and golden brown around the edges, about 5 minutes. Set aside.
  • Combine the confectioners' sugar and the remaining 1 1/2 cups heavy cream, 1/2 teaspoon vanilla and 1/4 teaspoon coconut extract in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold in the remaining 1/3 cup cream of coconut until just combined (do not overmix). Transfer to a piping bag fitted with a star tip. Pipe the cream on the pie and sprinkle with the toasted coconut. Refrigerate at least 1 hour.

COCONUT, PUMPKIN AND GINGER PASTA SAUCE



Coconut, Pumpkin and Ginger Pasta Sauce image

I just bought a Kambrook food processor and this was in the instruction book. Can't wait to try it out! Cooking and prep times are estimates.

Provided by Missy Wombat

Categories     Sauces

Time 30m

Yield 1 litre, 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion
1 tablespoon fresh ginger
500 g pumpkin, diced
100 ml chicken stock
1 (410 ml) can coconut cream
salt and pepper

Steps:

  • Chop the onion and finely mince the ginger.
  • Heat the oil and saute the onion and ginger without browning them.
  • Add the pumpkin and stir for 2 minutes.
  • Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
  • Add the coconut cream and stock and stir thoroughly.
  • Using a blender or mouli, blend until smooth.
  • Serve.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM



Spicy Thai Canned Pumpkin Soup with Coconut Cream image

A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

Provided by Brad

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 tablespoons red curry paste
4 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 (15 ounce) can cream of coconut
1 fresh jalapeno pepper, seeded and chopped
1 Anaheim chile pepper, seeded and chopped
salt to taste

Steps:

  • Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

Nutrition Facts : Calories 280 calories, Carbohydrate 45.1 g, Cholesterol 0.4 mg, Fat 13.4 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 714.9 mg, Sugar 37.8 g

BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT



Butternut Pumpkin Soup With Ginger and Coconut image

Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.

Provided by Gingernut

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

600 g diced butternut pumpkin (You'll need a 1 kg pumpkin)
1 large onion, chopped
1 tablespoon oil
2 teaspoons minced garlic
2 tablespoons grated or minced gingerroot (I used the bottled type)
400 ml vegetable stock (good quality)
150 ml coconut milk
1 tablespoon lemon juice
1 tablespoon tomato paste
1 teaspoon sugar

Steps:

  • Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
  • Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
  • Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
  • Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
  • Simmer another five minutes.
  • Season to taste with salt and pepper.
  • Serve with lots of fresh, crusty bread.

Nutrition Facts : Calories 200.2, Fat 11.8, SaturatedFat 7.7, Sodium 44.8, Carbohydrate 25.2, Fiber 3.9, Sugar 6.6, Protein 3

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