Recipe by KULSUM HUSSEIN
"This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste."
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sugar pumpkin, seeded and cubed
This was so good! I used a can of pumpkin puree instead of a whole pumpkin and reduced the amount of sugar a bit. The cardamon gives it a nice "chai" flavor. I keep telling myself it's low-fat, but I'm not really sure!
I made this with 1 cup of sugar and canned pumpkin. It turned out great, except that I had a hard time knowing when to stop boiling the pudding. It didnt seem to be getting any thicker with more boil time, so I chilled it before serving and then it set to be a bit firmer.
This was delicious! Everyone enjoyed it, including my kids. Following the advice of the other reviews I used less sugar (only half the amount called for). I also added 1/2 cup of unsweetened shredded coconut to it to thicken it up a bit and then toasted some coconut with a little sugar to put on top. Fantastic!
My husband thought it was heaven
I felt that this recipe needed a lot of spicing up, so I added 2 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves, and 1/4 tsp. allspice. I used a stick blender to give it a smoother consistancy. The flavor was out of this world, but I think it was just a little too sweet. The next time I will use 1 1/4 cups of sugar.
From the coast of Kenya - Mombasa where i spent my New Years
too much sugar! I used 2/3cup and it tasted good, then I added another1/3 and it was so sweet it overpowered the flavors, I did not have cardamom so I used a little allspice. My 3 year old didn't like it, so I creamed a cup of margerine and a cup of sugar together then mixed 4 cups flour, 2 tsp of baking soda and cinnamon, into the mombasa and made yummy little mini muffins. She loved them, this could easily be cookies, I will throw some chocolate chips in next time.
I used this as a base for a chilled dessert. I dissolved one packet of unflavored gelatin in just enough boiling water to cover. Once dissolved I added this to one can lite coconut oil, one can pumpkin puree, 2/3 C Splenda, and 1t Cardamom. Cook on low until creamy, pudding-like consistancy. I then brushed egg white on a graham cracker pie crust and baked for 5 minutes until stiff. Pour pumpkin mixture into pie shell, cover and chill. When ready to serve top with whipped cream, and allow people to add their own amount of toasted sweetened coconut. The more they add, the sweeter the dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Mombasa Pumpkin Dessert
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 44
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