Life in my parts of the world are a whirlwind at the moment. I’ve been in DC, then Milwaukee, back to Rabat, and I have 3-4 more international trips ahead of me before the end of this year. I’ve been relying heavily on my own 5 ingredient recipes to keep me eating healthy and eating in instead, but it hasn’t been easy.
When life gets stressful I always reach for sweets. Chocolate, cookies, pies, I’m not picky. Of course, with Fall in full swing (um, #pumpkinmania) I decided to get in the spirit with a quick pumpkin dessert that could satisfy my sweet tooth and be moderately less unhealthy. This recipes takes about 15 minutes to whip up, and the hardest part is waiting for the tapioca to cool. Or, you could just eat it warm, I won’t judge. Because, stress.
- 1 15 oz. can light coconut milk
- 1 cup pumpkin puree
- ¼ cup sugar
- /4 cup quick tapioca
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- In a medium, heavy bottom pot, simmer coconut milk, pumpkin, sugar and tapioca together for 10 minutes. Add cinnamon and nutmeg if using.