Red Bean Chestnut Pumpkin Pudding Recipe
Posted on 5th of August, 2010 by Lévana
No time to make dessert? I have here what it takes to make 1 dozen ample servings of something absolutely delicious without turning on your oven or your stove. I admit it: I was in a mad scientist mood when I dreamed this up: The ingredient combo is as improbable as it gets. Still,a star was born and it became one of my favorite comfort foods! All natural, and no cooking whatsoever! Just listen to what my son Yakov wrote me: “Ma, your unlikely bean-chestnut-coconut concoction pudding (I think that’s what you should call it) was delicioso! My kids gobbled it up, and I stole a few bites. Yummy!” At first he had looked too horrified to taste it after I rattled off the ingredients, even though I offered him a dollar bribe, just for old times’ sake, but then he reconsidered….. He must have felt guilty that his sixteen-month old twins wiped it out and he, the devoted father, wouldn’t get near it. Well I guess I will give him that buck after all. So here comes!!!!Vacuum-packed chestnuts became widely available, and a real pleasure to use in savory and sweet dishes.
1 large can (29 oz) natural canned pumpkin (just pumpkin, not pie filling)
2 cups vacuum-packed roasted chestnuts (about 10 ounces)
1 large can (29 ounces) all-natural red kidney beans, rinsed and drained
1 15-ounce can coconut milk
2/3 cup pure maple syrup
2 tablespoons cinnamon
Process all ingredients in a food processor a full minute, until perfectly smooth. That’s all! Store refrigerated in a glass jar, or pour into individual serving glasses. Serve chilled.