Google+ Organic Gardens Network™: Creamy Coconut Pumpkin Fudge (Dairy-free)

Tuesday, October 11, 2011

Creamy Coconut Pumpkin Fudge (Dairy-free)

Servings: 30 1-inch squares
Preparation Time: 5 minutes


1 cup coconut cream concentrate
3/4 cup pumpkin puree
1/4 - 1/3 cup honey or maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon vanilla extract
Pinch of salt


In a small saucepan, heat coconut cream concentrate and pumpkin puree over low-medium heat. When the coconut cream concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract and salt. Mix well.

Pour pumpkin mixture into a well-greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours. Cut fudge while cold and serve immediately.

This recipe brought to you by Tropical Traditions and submitted by Tiffany, Junction City, OR


  1. I just made this and put it in the freezer to set up - curious to see how it will turn out! The coconut cream concentrate and the pureed pumpkin didn't ever reach a pourable consistency.

  2. Hi Kim,

    Please let us know how it turns out.... haven't had a chance to try this one yet, but it sounds delish.


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