Dairy-Free Kabak Tatlısı (Pumpkin Dessert)
A traditional Turkish dessert of candied pumpkin, made dairy-free by omitting kaymak (clotted cream) or using a coconut-based topping. Sweet and satisfying!
Ingredients
- about 910 g Pumpkin
- 1.5 cups Sugar
- 0.5 cup Walnuts
- 1 cup Coconut Whipped Cream
- 1 teaspoon Cinnamon
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 910 g of pumpkin into 2.54 cm cubes. Place the cubed pumpkin in a large, heavy-bottomed pot. Add the 1.5 cups of sugar to the pot with the pumpkin. Let this mixture sit for at least 4 hours, or preferably overnight, to allow the pumpkin to release its juices.
- 2Place the pot with the pumpkin and sugar mixture over low heat. Cook for 1.5 hours, stirring occasionally to prevent sticking. The pumpkin is done when it is soft and translucent.
- 3Remove the pot from the heat. Allow the cooked pumpkin to cool completely in the pot.
- 4While the pumpkin is cooling, prepare the walnuts. Roughly chop the 0.5 cup of walnuts.
- 5Once the pumpkin has cooled, serve portions of the candied pumpkin. Top each serving with a dollop of the 1 cup of coconut whipped cream and a sprinkle of the chopped walnuts. Dust with the 1 teaspoon of cinnamon before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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