MyPlate Pumpkin Pudding Plantain Cups
Total Time
30m
Prep Time:10m
Yields:12 Servings
Ingredients
GOYA® Canola Oil or Coconut Oil – Rich Flavor for baking
1 pkg.
of 12 GOYA® Fried Plantain Cups (frozen)
⅓ cup
<p class="p1">Splenda or 3 tbsp. (9g.) of Stevia powder sweetener</p>
3 tbsp.
<p class="p1">cornstarch</p>
1¼ cups
<p class="p1">enriched vanilla soy milk (or low fat dairy milk)</p>
1
<p class="p1">egg yolk</p>
¼ tsp.
<p class="p1">salt</p>
1 tsp.
<p class="p1">ginger ground or finely chopped crystalized ginger</p>
1 tsp.
¼ tsp.
<p class="p1">ground cloves or cardamom</p>
⅛ tsp.
<p class="p1">nutmeg</p>
1 tsp.
<p class="p1">vanilla extract</p>
1 cup
from 1 can GOYA® Organic Pumpkin Puree
Directions
Step 1
<p class="p1">Preheat oven to 425 °F. Lightly Spay 12 Plantain Cups with Canola oil or rich flavor coconut oil. Bake plantain cups in oven for 15 to 20 minutes.</p>
Step 2
<p class="p1">Meantime, in a medium sized saucepan add sweetener, cornstarch, milk, egg yolk, and salt; whisking constantly over medium heat. After 2 minutes reduce to low heat until mixture starts to thicken (about 4 minutes).</p>
Step 3
<p class="p1">Add the spices and vanilla extract, mix well. Stir in pumpkin puree; cook until very thick, about 2 minutes.</p>
Step 4
<p class="p1">Remove from heat; let cool slightly. Then spoon into pre-cooked Goya Plantain Cups and chill in refrigerator until ready to serve.</p> <p class="p1"><strong>Suggested Topping:</strong> Top with a low sugar Coconut Whipped Cream or other whipped topping (non-dairy or dairy).</p>
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
MyPlate Pumpkin Pudding Plantain Cups
Prep Time: 10m
Total time: 30m
Yields: 12 Servings
Ingredients
GOYA® Canola Oil or Coconut Oil – Rich Flavor for baking
1 pkg.
of 12 GOYA® Fried Plantain Cups (frozen)
⅓ cup
<p class="p1">Splenda or 3 tbsp. (9g.) of Stevia powder sweetener</p>
3 tbsp.
<p class="p1">cornstarch</p>
1¼ cups
<p class="p1">enriched vanilla soy milk (or low fat dairy milk)</p>
1
<p class="p1">egg yolk</p>
¼ tsp.
<p class="p1">salt</p>
1 tsp.
<p class="p1">ginger ground or finely chopped crystalized ginger</p>
1 tsp.
¼ tsp.
<p class="p1">ground cloves or cardamom</p>
⅛ tsp.
<p class="p1">nutmeg</p>
1 tsp.
<p class="p1">vanilla extract</p>
1 cup
from 1 can GOYA® Organic Pumpkin Puree
Directions
Step 1
<p class="p1">Preheat oven to 425 °F. Lightly Spay 12 Plantain Cups with Canola oil or rich flavor coconut oil. Bake plantain cups in oven for 15 to 20 minutes.</p>
Step 2
<p class="p1">Meantime, in a medium sized saucepan add sweetener, cornstarch, milk, egg yolk, and salt; whisking constantly over medium heat. After 2 minutes reduce to low heat until mixture starts to thicken (about 4 minutes).</p>
Step 3
<p class="p1">Add the spices and vanilla extract, mix well. Stir in pumpkin puree; cook until very thick, about 2 minutes.</p>
Step 4
<p class="p1">Remove from heat; let cool slightly. Then spoon into pre-cooked Goya Plantain Cups and chill in refrigerator until ready to serve.</p> <p class="p1"><strong>Suggested Topping:</strong> Top with a low sugar Coconut Whipped Cream or other whipped topping (non-dairy or dairy).</p>
