Jamaican Spiced Pumpkin Coconut Bowl

Name: Jamaican Spiced Pumpkin Coconut Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups pumpkin puree; 1 can coconut milk (full-fat); 1/4 cup maple syrup; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt; 1 cup cooked quinoa; Chopped nuts and seeds for topping; Fresh fruit for garnish

Highlighted under: Fusion Food

I absolutely adore making this Jamaican Spiced Pumpkin Coconut Bowl during the fall season. The combination of warm spices and creamy coconut not only excites my palate but also brings a comforting vibe to cool evenings. With the sweetness of pumpkin, blended with coconut cream, this dish is easy to whip up and perfect for a cozy breakfast or a sweet snack. I love how it's both nutritious and indulgent, making it a delicious way to get my pumpkin fix.

Created by

Ivy Sanderson

Last updated on 2026-01-14T01:41:35.223Z

Making this Jamaican Spiced Pumpkin Coconut Bowl has become a cherished ritual in my kitchen. I was initially drawn to the warm spices like cinnamon and nutmeg, which instantly transport me to a tropical paradise. After experimenting with different coconut milk brands, I discovered that full-fat varieties yield the creamiest texture, truly elevating the dish.

One particular tip I learned is to toast the spices before adding them to the pumpkin mixture. This method enhances their flavors, creating a rich and aromatic base that really ties everything together. Trust me, it’s worth that extra minute!

        Why You Will Love This Recipe
        A harmonious blend of spices that awakens the senses
Creamy coconut adds richness to the Pumpkin Bowl
Quick and easy preparation for busy mornings

      

Understanding Key Ingredients

The pumpkin puree is the star of this dish, providing a velvety texture and a natural sweetness that complements the spices beautifully. When selecting canned pumpkin, ensure it's 100% pure pumpkin without added ingredients, as it will enhance the flavor profile of your bowl. If you're up for it, roasting your own pumpkin can elevate the dish even further, bringing out a deeper, caramelized flavor that adds complexity.

Coconut milk plays a crucial role in creating the creamy consistency of this recipe. Opt for full-fat coconut milk for the richest texture; the lighter versions may result in a thinner mix. You can even chill the can beforehand and scoop out the thick cream for a denser bowl. Additionally, if you're looking for dairy alternatives, almond or cashew milk could work, though they will alter the overall creaminess and taste.

Perfecting Your Pumpkin Bowl

When mixing the pumpkin-and-coconut mixture, aim for a smooth and glossy consistency, ensuring all spices blend seamlessly. This step is crucial to avoid clumps, which can affect the dish's texture. If your mixture ends up too thick, add a splash of coconut milk or water, stirring until you reach the desired creaminess. This not only enhances the flavor but also contributes to the appealing mouthfeel.

Timing is essential when cooking the bowl. Gently heat the mixture over low heat for approximately 10 minutes, stirring frequently to prevent sticking. You want it to be warm, not bubbling, as high heat can compromise the delicate balance of flavors. If you notice any sticking at the bottom of your saucepan, add a drop of extra coconut milk to help lift it off without losing any wonderful flavors.

Ingredients

Gather the following ingredients to create your delicious Jamaican Spiced Pumpkin Coconut Bowl.

Ingredients

2 cups pumpkin puree
1 can coconut milk (full-fat)
1/4 cup maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup cooked quinoa
Chopped nuts and seeds for topping
Fresh fruit for garnish

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these simple steps to create your Jamaican Spiced Pumpkin Coconut Bowl.

Prepare the Pumpkin Mixture

In a large bowl, mix the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and salt until smooth and well combined.

Combine with Quinoa

In a separate bowl, fold the pumpkin mixture into the cooked quinoa until evenly coated.

Cook on Low Heat

Transfer the mixture to a saucepan and cook over low heat for about 10 minutes, stirring occasionally, until warmed through.

Serve and Garnish

Spoon the mixture into serving bowls and top with chopped nuts, seeds, and fresh fruit as desired.

Enjoy your nutritious and delicious bowl!

Pro Tips

Feel free to adjust the sweetness to your taste by adding more or less maple syrup. Additionally, you can swap out quinoa for oatmeal if you prefer a different base!

Serving Suggestions

For a delightful presentation, serve your Jamaican Spiced Pumpkin Coconut Bowl in colorful dishes. A sprinkle of chopped nuts or seeds not only adds texture but also provides a nutritional punch, contributing healthy fats and protein. Consider using walnuts, pecans, or pumpkin seeds for an added crunch. For an extra touch of sweetness, a drizzle of honey or agave syrup before serving can elevate your dish beautifully.

I often enjoy this bowl topped with seasonal fruits such as sliced bananas, pomegranate seeds, or diced apples. These additions not only enhance the visual appeal but also introduce fresh flavors that balance out the warm spices. Feel free to experiment with other toppings, such as shredded coconut or granola, to create a personalized experience that suits your taste.

Make-Ahead and Storage Tips

One of the great aspects of this recipe is its make-ahead potential. You can prepare the pumpkin and coconut mixture in advance and store it in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat on the stovetop over low heat, stirring gently until warmed. This is perfect for busy mornings when you need a nutritious breakfast on the go.

If you have leftovers, you can store them in the refrigerator for up to 5 days or freeze them for longer storage. Just be sure to divide the mixture into individual portions before freezing to make reheating easier. When reheating frozen portions, allow them to thaw overnight in the refrigerator, then warm on the stove or in the microwave until heated through.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, just make sure to roast and puree it before using it in the recipe.

→ Is this recipe vegan?

Absolutely! All the ingredients used are plant-based.

→ Can I prepare this recipe in advance?

Yes, you can make the pumpkin mixture a day ahead and store it in the fridge. Just warm it up before serving.

→ What can I use instead of quinoa?

You can replace quinoa with cooked brown rice or even oats for a different texture.