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Coconut Spiced Pumpkin Mug
Looking for some more Thanksgiving recipes?! This coconut spiced pumpkin mug is everything you've ever dreamed of and made with Violife Creamy Original.
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![Cooktime]()
Cooking time5 minutes![Preptime]()
Prep time25 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 1 pack Violife Creamy Original
- 260 g coconut milk
- 250 g pumpkin puree, unsweetened
- 1 star anise
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 tsp turmeric
- 1/4 tsp pumpkin pie spice
- 2 tsp maple syrup
- 1 tsp vanilla extract
- A pinch of salt
- Coconut cream, refrigerated overnight for whipped coconut
- pumpkin seeds to serve
- In a blender add milk, pumpkin puree and spices and blend until smooth.
- Pour into a small pot alongside the star anise and bring to a bowl. Turn down the heat, let simmer for 4 minutes and then remove star anise.
- Add maple syrup, vanilla extract, salt and Violife Creamy Original and whisk until smooth and creamy. Serve in mugs.
- To make coconut whipped cream, remove the top part of a coconut cream can, place it in a blender and whisk until a whipped cream texture forms.
- Place into a piping bag to decorate your mugs and sprinkle with pumpkin seeds to serve.
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