Pumpkin and coconut marmelade

There is so much that can be done with pumpkins, why limit ourselves to eating pumpkin pie only. This pumpkin dessert is inspired by one of my favorite grandma’s dishes: pumpkin and coconut marmalade. It is sweet, rich and creamy with a coconut twist - the white stuff in the middle is shredded fresh coconut, so delicious. Not only this is easy to make, but also super healthy and can be safely offered to everyone, infants, calicos, vegans. Basically, anyone who likes pumpkins.

Ingredients

• 1 roasted pumpkin - roast it whole and then carve the meat removing the seeds.

• 1 pack of frozen shredded fresh coconut (unsweetened)

• 1/2 cup of monkey fruit sugar

• 2 teaspoons of cinnamon

• 5-8 cloves

• 1 teaspoon of nutmeg

Instructions

In a pan over medium-low heat add the pumpkin, sugar and spices. Let it cook until the water is almost all evaporated and the puree starts to unstick from the bottom of the pan and lightly caramelize - stir occasionally to avoid burning the bottom and make sure it is evenly cooked. Then reduce the heat to low, add the coconut, stir well to mix, and cover. Let it cook for another 10 min, stirring halfway through. Remove from heat and wait for it to cool completely before serving. It is best served cold. You can serve it by itself, or use as a spread for toasts or bread. It pairs well with ricotta, halloumi and cream-cheese - and all their vegan versions :)