• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Meatless Recipes Vegetables

4 Ingredients Coconut Pumpkin Butter

Coconut Pumpkin Butter  a1

Butter with toast is such part and parcel of morning breakfast. I like my toasts to be fanciful and fun such topping with fruits and nuts or doughnut french toasts. After all, if we are going to eat carb, we better eat it like a king! Even just with a piece of toast.

Remember the homemade Nutella I made a while ago? It was such an ease to make and perfect for those who like to control the amount of sugar in a spread.  Today, I wanted to show how to make another kind of butter. It is dairy free, egg free, gluten free, vegetarian friendly and with a Malaysian twist, a nod to where I was born and bred. It’s known as coconut pumpkin butter, loosely based on my favourite childhood spread called “kaya”.

Traditionally kaya is made of coconut milk, eggs, pandan leaves (or extract) and sugar. The process of making kaya is quite simply really. All you have to do is add all the mentioned ingredients in a pot and stir over low heat until the mixture thickens.

The “pumpkin kaya”, as I would call it, required slightly less stirring time as I started with homemade fresh pumpkin puree, a bit of coconut milk and brown sugar. As the mixture is already in a thick puree form, it takes lesser time to cook down to a thick consistency. I decided to add ground cinnamon towards at the end of the cooking time as I felt pumpkin needs some spices to bring out its flavour.

a5

a3

a4

4 Ingredients Coconut Pumpkin Butter

What you’ll need:-

  • 1+1/2 cup pumpkin puree (see here on how to make your own fresh pumpkin puree)
  • 1/4 cup coconut milk
  • 3 tbsps brown sugar
  • 1 tsp ground cinnamon

Method:-

Combine all the ingredients (except for the cinnamon)  in a small pot (preferably non-stick) and place over the smallest burner and heat it over medium flame until the mixture begins to bubble. Then turn the flame to the lowest possible setting and allow the mixture to cook for 15 – 20 minutes until the mixture thickens. Stir occasionally to make sure the mixture does not stick to the pan.  Allow the pumpkin butter to cool completely and transfer to a sterilised jar. Store in the fridge for a couple days.

Coconut Pumpkin Butter a2

How about you? Do you have  favourite/quirky toppings for your toast? I’d love to  try them! 🙂


2 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« Make Your Own Fresh Pumpkin Puree
Sriracha & Hoisin Sauce Glazed Chicken »

Comments

  1. Kori says

    October 26, 2013 at 3:17 pm

    I’ve never heard of kaya before. I love updating childhood favorites, thank for sharing!

    Reply
  2. candice says

    July 14, 2014 at 5:41 pm

    You missed the step of when to add the cinnamon.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in