Pumpkin mouhalabieh pudding “baby friendly”

Mouhalabieh is a very simple and easy Lebanese dessert. It requires less than 10 ingredients and 30 minutes to make.

Simple but full of flavors. Today I am sharing with you a different version of the traditional mouhalabieh. A healthy light and full of nutrient version that can be made for adult and children to enjoy. Even my little Jeanna had her share of this delicious vibrant mouhalabieh.

This pumpkin mouhalabieh is easy, quick, healthy, full of fiber and vegan friendly and nuts free so everyone can enjoy!

if you are a fan of pumpkin you can also check my other pumpkin recipes !

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Pumpkin mouhalabieh pudding

Same delicious taste as traditional mouhalabieh with an extra boost of pumpkin fiber and color. Recipe for all the family from babies to adult. It is vegan and require less than 10 ingredients and 30 minutes to prepare.

Ingredients

• 500 g pumpkin puree
• 500 ml coconut milk or any milk of your choice
• ½ cup coconut flakes
• 1 ½ tbsp corn flour dissolved in 3 tbsp of water
• 1 cup sugar see note for baby version
• 1 tbsp Rose water
• 1 tbsp orange blossom water

Instructions

• Before turning on the heat. In a sauce pan add the pumpkin puree and the milk and whisk till it is well mixed and smooth. Add the coconut flakes and mix till it is combined.
• Add the corn flour mixed with water and mix in.
• If you are making this only for baby skip the sugar in this step. If you are making this for adults add the sugar and whisk till combined.
• Turn on the heat on medium-high and keep stirring continuously until the mixture start to boil.
• After it start to boil for couple of minutes, lower the heat and simmer while whisking for 5 minutes.
• Or until the mixture become thicker. Turn off the heat and add the rose water and blossom water and mix it through.
• Pour into small serving dessert bowls and let it cool on counter top before storing in the fridge to chill and set.
• Before serving remove and garnish with more coconut flakes, chopped nuts (walnut,pistachio,almonds…)

Notes

For the pumpkin puree: you can prepare the pumpkin at home by roasting them in oven or boiling with some water or even better steaming. Then after you remove the flesh and mash till you have a puree consistency. You can find it also in some grocery shops but make sure you buy the pumpkin puree and not confuse it with the pumpkin pie filling it is not the same.
Nut free: To make this recipe nut free skip the nuts in the topping
Milk: you can use any milk of your choice
For baby version: just skip the sugar. If you are cooking a big batch for adult and want to remove some for baby, just before adding the sugar remove some and transfer to a different pan to cook separately without sugar and proceed with the recipe as it is.
For storing: this recipe will stay fresh up to 3 days in the fridge. Just cover with some cling film and don’t garnish and store. Garnish directly before serving.

Author: annacookingconcept