Oh my god, this is so good! For those who don't have a food processor, and no need to dehydrate. I didn't use dates because I can't find some in Nicaragua. I used zapote to make everything more sweet because I don't find agave nectar. It was delicious. But I will try to put it in the freezer. I don't want to lose it...
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  • Yield

    7-9 servings
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Recipe Directions

CRUST

1. Pass the entire coconut in the blender with the re-hydrated plums, a slice of avocado, and a bit of water.

FILLING

2. Pass in the blender the pumpkin, 1/2 avocado, zapote or other fruit, a bit of coco water, a bit of fresh ginger.

3. Put the crust in a glass pan. Press it good.

4. Add the pumpkin filling.

5. Let it about 4 hours in the fridge.

Fonky's Thoughts

By fonky

Oh my god, this is so good!

For those who don't have a food processor, and no need to dehydrate.

I didn't use dates because I can't find some in Nicaragua. I used zapote to make everything more sweet because I don't find agave nectar. It was delicious.

But I will try to put it in the freezer. I don't want to lose it in a few days. Maybe it will still be good!

After it's creamy, have some cinnamon, muscade nut, and clover.

Tell me if you tried it, and don't forget that you can put your personal touch! :o)

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Comments

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I don't have access to fresh cocos, how many cups would you say is the coco part? thanks.

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Well I did a very big one... I'd say about 2 cups

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Well I did a very big one... I'd say about 2 cups

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I don't have access to fresh cocos, how many cups would you say is the coco part? thanks.

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