Air Fryer Coconut Jelly Pudding in Pumpkin Cup

 

Air Fryer Pumpkin Pastry Coconut Jelly Pudding

This recipe combines the warm, spiced flavours of pumpkin with the creamy, tropical taste of coconut jelly, all nestled in a flaky pumpkin pastry cup. The air fryer makes it quick and easy, and the result is a delightful dessert that's both comforting and refreshing.

Yields: 6 servings

Prep time: 40 minutes

Cook time: 15-18 minutes

Ingredients:

For the Pumpkin Pastry Cups:

• 1 sheet (about 14 oz) refrigerated pie crust
• 1/2 cup pumpkin puree
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1 tbsp milk or cream, for brushing

For the Coconut Jelly Pudding:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup coconut water
• 1/4 cup granulated sugar
• 2 tbsp gelatin powder
• 1/4 cup cold water
• 1/2 tsp vanilla extract

Equipment:

• Mixing bowls
• Measuring cups and spoons
• Whisk
• 6 ramekins or small oven-safe dishes
• Rolling pin
• Air fryer

Instructions:

1. Prepare the Coconut Jelly Pudding:
• In a small bowl, sprinkle the gelatine powder over the cold water. Let it bloom for 5 minutes.
• In a saucepan, combine the coconut milk, coconut water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
• Remove from heat and whisk in the bloomed gelatine and vanilla extract until smooth.
• Pour the mixture into the ramekins or small dishes and refrigerate for at least 2 hours, or until set.
2. Make the Pumpkin Pastry Cups:
• Preheat air fryer to 175°C (350°F).
• In a bowl, combine pumpkin puree, brown sugar, and pumpkin pie spice.
• On a lightly floured surface, roll out the pie crust to about 1/8-inch thickness.
• Use a cookie cutter or knife to cut out circles slightly larger than the diameter of your ramekins.
• Gently press the pastry circles into the ramekins, forming cups.
• Spoon the pumpkin mixture into the pastry cups.
• Brush the edges of the pastry with milk or cream.
3. Air Fry and Assemble:
• Carefully place the ramekins into the air fryer basket, ensuring they are not overcrowded. You may need to cook them in batches.
• Air fry for 15-18 minutes, or until the pastry is golden brown and cooked through.
• Let cool slightly before serving.
• To serve, gently loosen the edges of the coconut jelly pudding with a knife and invert it onto the pumpkin pastry cup.

Tips for Success:

• Gelatine: Make sure the gelatine is fully dissolved to ensure the pudding sets properly.
• Pie Crust: If you don't have ramekins, you can use muffin tins to create smaller pastry cups.
• Air Fryer: Keep an eye on the pastry while air frying to prevent it from burning.
• Serving: You can garnish the dessert with a dollop of whipped cream, a sprinkle of cinnamon, or a few toasted coconut flakes.

Easy to Make, Delightfully Tasty:

This Air Fryer Pumpkin Pastry Coconut Jelly Pudding is surprisingly easy to make, especially with the help of the air fryer. The combination of the warm, spiced pumpkin pastry and the cool, creamy coconut jelly is a delightful treat for the senses. The textures play off each other beautifully, and the flavours are both comforting and exotic. It's a perfect dessert for fall or any time you're craving a unique and delicious treat.