Coconut Pumpkin Recipe – Creamy, Easy, and Family-Friendly

One rainy afternoon, I found myself craving something warm, comforting, and effortless to prepare. That’s when I created this coconut pumpkin recipe—a dish that brings the richness of pumpkin and creamy coconut milk together in perfect harmony. Quick, easy, and family-friendly, it’s one of those balanced one-pot meals you can enjoy on busy weeknights or special occasions. This coconut pumpkin recipe is flexible, flavorful, and a cozy favorite for any season.

Why You’ll Love This Recipe

If you’re looking for a comforting, flavorful dish that’s quick and easy to prepare, this coconut pumpkin recipe is a perfect choice. With the natural sweetness of pumpkin balanced by creamy coconut milk, it creates a rich, satisfying meal that the whole family will enjoy. Inspired by Thai flavors, this dish is versatile—you can turn it into a cozy weeknight dinner, a special occasion centerpiece, or a healthy one-pot meal. Its smooth texture, aromatic spices, and wholesome ingredients make this coconut pumpkin recipe a crowd-pleaser every time. You’ll love how simple it is to customize: add ginger for warmth, curry paste for a spicy kick, or keep it mild for younger palates. This recipe combines convenience with comfort, bringing together familiar flavors in a fresh, vibrant way. Whether you’re new to cooking with coconut or exploring pumpkin in savory dishes, this coconut pumpkin dish is both satisfying and nourishing, proving that healthy, home-cooked meals can also be indulgent and full of flavor.

Ingredients for This Recipe

This coconut pumpkin recipe relies on a few simple, wholesome ingredients that come together to create a rich, moist, and flavorful dish. The pumpkin puree provides natural sweetness and a smooth, creamy texture, while the coconut milk adds a subtle tropical flavor that complements the pumpkin perfectly. Eggs and sugar help bind and sweeten the mixture, while warm spices like cinnamon, nutmeg, and ginger give it that cozy, aromatic depth. Using a boxed cake mix makes this recipe quick and approachable, and melted butter or coconut oil keeps it tender and moist. Finally, a sprinkle of shredded coconut on top adds a lovely texture and enhances the coconut flavor, making each bite irresistibly comforting. This combination of ingredients makes the coconut pumpkin recipe easy to prepare, family-friendly, and perfect for busy weeknights or festive gatherings.

🛒 Ingredients:

1 can (15 oz) pumpkin puree
1 can (13.5 oz) coconut milk (full-fat or light)
3 large eggs
¾ cup granulated sugar or coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) butter, melted (or coconut oil for dairy-free)
½ cup shredded coconut (sweetened or unsweetened, for topping)

How to Make This Recipe

This coconut pumpkin recipe is simple to prepare and packed with flavor, making it a perfect addition to your collection of coconut pumpkin recipes. Start by blending the pumpkin puree with coconut milk to create a creamy base, the foundation of every great pumpkin dish. Add eggs, sugar, and warm spices to balance sweetness and aroma. Incorporating the cake mix ensures a tender, moist texture while melted butter or coconut oil enriches the flavor. Topping with shredded coconut gives a final touch that enhances the coconut notes. Whether you’re inspired by Jamie Oliver pumpkin soup with coconut milk, aiming for a healthy pumpkin soup with coconut milk, or exploring Thai coconut pumpkin soup and Thai coconut pumpkin curry flavors, this recipe is versatile, approachable, and perfect for quick, family-friendly meals. It’s a cozy, flavorful one-pot dish that brings the richness of pumpkin soup with coconut milk and ginger into every bite.

🛒 Steps:

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine pumpkin puree and coconut milk until smooth.
Add eggs, sugar, cinnamon, nutmeg, ginger, and salt, mixing well.
Stir in the cake mix gradually to form a uniform batter.
Fold in melted butter or coconut oil until fully incorporated.
Pour mixture into a greased baking dish.
Sprinkle shredded coconut evenly on top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing and serving.

Expert Cooking Tips

Mastering this coconut pumpkin recipe is easier when you understand how each ingredient contributes to flavor and texture. The pumpkin puree creates a naturally creamy base, while coconut milk adds richness and a subtle tropical note, perfect for both simple pumpkin soup with coconut milk and Thai coconut pumpkin soup variations. Eggs and sugar bind the ingredients and balance sweetness. Spices like cinnamon, nutmeg, and ginger elevate the aromatic profile, enhancing dishes like pumpkin soup with coconut milk and ginger or Thai coconut pumpkin curry. Using a boxed cake mix simplifies preparation and keeps the texture tender, while melted butter or coconut oil boosts moistness and flavor. Finally, topping with shredded coconut reinforces the coconut flavor and adds texture, making this dish a standout in any collection of coconut pumpkin recipes. For a Jamie Oliver pumpkin soup with coconut milk-inspired twist, try adjusting spice levels to taste or adding a hint of curry paste for Thai flair.

💡 Expert Tips:

Use fresh pumpkin puree for the creamiest texture.
Choose full-fat coconut milk to enhance richness.
Adjust sugar to taste or substitute with coconut sugar for a healthier version.
Gently fold in the cake mix to avoid overmixing and keep the batter tender.
Add extra ginger or cinnamon for a fragrant punch reminiscent of pumpkin soup with coconut milk and ginger.
Experiment with Thai curry paste to turn your coconut pumpkin soup into a Thai coconut pumpkin curry.
Sprinkle shredded coconut on top before baking for added texture and flavor.
Serve warm for the most comforting, family-friendly experience.

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This coconut pumpkin recipe is a perfect blend of comfort, flavor, and simplicity. Combining the natural sweetness of pumpkin with creamy coconut milk, aromatic spices, and a touch of shredded coconut, it creates a dish that’s both cozy and versatile. Whether you’re making a simple pumpkin soup with coconut milk, a healthy pumpkin soup with coconut milk, or exploring Thai coconut pumpkin soup and Thai coconut pumpkin curry variations, this recipe is family-friendly, easy to prepare, and full of satisfying flavor. It’s a must-try for anyone looking to add a delicious, nourishing, and customizable dish to their coconut pumpkin recipes collection.

Coconut Pumpkin Dump Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This creamy, golden dessert blends earthy pumpkin with rich coconut milk and a buttery, cake-like topping. It’s like a cross between pumpkin pie and a coconut cobbler — warm, aromatic, and perfect for holiday tables or tropical-inspired fall gatherings.

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Ingredients

Scale 1x2x3x

🛒 Ingredients:

• 1 can (15 oz) pumpkin puree

• 1 can (13.5 oz) coconut milk (full-fat or light)

• 3 large eggs

• ¾ cup granulated sugar or coconut sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon salt

• 1 box (15 oz) yellow or spice cake mix

• ½ cup (1 stick) butter, melted (or coconut oil for dairy-free)

• ½ cup shredded coconut (sweetened or unsweetened, for topping)

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Instructions

📝 Instructions:

 

1. Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make Pumpkin Base: In a large bowl, whisk together pumpkin puree, coconut milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.

3. Assemble Layers: Pour pumpkin mixture into the prepared dish. Sprinkle dry cake mix evenly over the pumpkin layer — do not stir.

4. Add Butter & Coconut: Drizzle melted butter (or coconut oil) evenly on top. Sprinkle shredded coconut over the surface.

5. Bake: Bake uncovered for 50–55 minutes, until the topping is golden brown and the edges are bubbling.

6. Cool & Serve: Let cool for at least 30 minutes before serving. Enjoy warm or chilled with whipped cream or coconut whipped topping.

Notes

• Tropical Upgrade: Add crushed pineapple or a splash of rum extract for a Caribbean flair.
• Crunchy Topping: Sprinkle chopped macadamia nuts or toasted coconut flakes before baking.
• Storage: Refrigerate for up to 4 days; reheat gently or serve cold like pudding.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Fall Dessert
• Method: Baked
• Cuisine: American / Tropical Fusion