Jamaican Spiced Pumpkin Coconut Bowl

Name: Jamaican Spiced Pumpkin Coconut Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 cups of roasted pumpkin, mashed; 1 cup coconut milk; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 tbsp honey or maple syrup; Pinch of salt; Toasted coconut flakes; Chopped pecans or walnuts; Fresh banana slices; Chia seeds

Highlighted under: Global Recipes

I absolutely love creating unique bowls that are not just delicious but also visually stunning. The Jamaican Spiced Pumpkin Coconut Bowl is one of my favorites because it combines the rich flavors of pumpkin with aromatic spices and creamy coconut. Every spoonful feels like a tropical getaway, even in the middle of winter. This recipe is easy to follow and perfect for anyone looking to brighten their day with vibrant colors and flavors. Trust me, you won’t want to miss out on this one!

Created by

Rosalyn Whitfield

Last updated on 2026-01-14T08:05:36.213Z

I remember the first time I ever tried a pumpkin bowl; it was at a cozy cafe in Jamaica. The chef had blended spices like nutmeg and cinnamon that perfectly complemented the pumpkin’s natural sweetness. Since then, I’ve been determined to recreate that dish at home, adding a twist with coconut for creaminess. The balance of spices and the richness of coconut milk transform this dish into a comforting experience.

One tip I found essential is to roast the pumpkin before adding it to the bowl. The roasting process deepens the flavor and adds caramelization that makes every bite extraordinary. Also, don’t be afraid to play around with the toppings; toasted coconut flakes add a delightful crunch!

Why You'll Love This Recipe
Aromatic spices that awaken your senses
Smooth texture from creamy coconut milk
Nutritious and satisfying for any time of day

Understanding the Ingredients

The star ingredient of the Jamaican Spiced Pumpkin Coconut Bowl is, of course, the pumpkin. Opt for a sweet variety like sugar pumpkin or butternut squash to enhance the dish's natural sweetness. Roasting the pumpkin intensifies its flavor and brings out a caramelized profile, which balances beautifully with the spices. If you're short on time, canned pumpkin puree can be used as a convenient alternative, just be sure to adjust the liquid content by reducing the coconut milk slightly to maintain the right texture.

Coconut milk provides richness and creaminess to the bowl. Using full-fat coconut milk will yield a thicker, more luxurious texture, while light coconut milk can be a lower-calorie option without sacrificing too much flavor. Be sure to shake or stir the can well before measuring, as the cream often separates from the liquid. If you're looking for a dairy-free alternative, you can even use almond or oat milk, though the flavor profile will shift slightly.

Techniques for the Perfect Bowl

To achieve a smooth and creamy consistency in your bowl, take care when mashing the roasted pumpkin. Using a potato masher or a food processor will help achieve a silky texture without lumps. If you find the mixture too thick, you can adjust by gradually adding more coconut milk until you reach your desired creaminess — keep in mind that the final bowl should have a spoonable consistency.

When assembling the bowl, consider layer-building for visual appeal. Start with the pumpkin-coconut base and create texture on top with the toasted coconut flakes and nuts. Toasting the coconut and nuts brings out their oils and enhances flavor, so spread them on a baking sheet and toast in the oven at 350°F (175°C) for about 5-10 minutes, or until golden. Keep an eye on them to avoid burning!

Ingredients

Gather the following fresh ingredients for your Jamaican Spiced Pumpkin Coconut Bowl:

For the Bowl

2 cups of roasted pumpkin, mashed
1 cup coconut milk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 tbsp honey or maple syrup
Pinch of salt

Toppings

Toasted coconut flakes
Chopped pecans or walnuts
Fresh banana slices
Chia seeds

Make sure to adjust the toppings based on your preferences and enjoy the vibrant flavors!

Instructions

Follow these simple steps to create your delicious bowl:

Prepare the Pumpkin

Preheat your oven to 400°F (200°C). Cut the pumpkin into halves, remove the seeds and pulp, and place it on a baking sheet. Roast for about 25 minutes or until tender. Once cooled, scoop out the flesh and mash it into a smooth consistency.

Mix the Ingredients

In a mixing bowl, combine the mashed pumpkin, coconut milk, cinnamon, nutmeg, allspice, honey, and a pinch of salt. Stir until well mixed and creamy.

Assemble the Bowl

Pour the pumpkin-coconut mixture into serving bowls. Top with toasted coconut flakes, chopped nuts, fresh banana slices, and chia seeds.

Serve and Enjoy

Enjoy your bowl warm or chilled, delighting in the sweet and spicy notes of this Jamaican-inspired dish.

Feel free to experiment with different spices or toppings to make this dish your own!

Pro Tips

Always taste as you mix to adjust the sweetness or spice level to your liking. For a vegan option, simply replace honey with maple syrup.

Serving Suggestions

Serving this bowl warm can elevate its comforting qualities, especially in colder months. However, if you're preparing it ahead, it's equally delicious cold. Feel free to repurpose any leftovers by heating them up for a quick breakfast or snack; just add a splash of coconut milk to loosen the texture. Pour it into a saucepan and warm over low heat until heated through, stirring occasionally.

For a more filling breakfast option, you can add cooked quinoa or oats to the pumpkin mixture. This not only boosts the nutritional value but also adds extra texture. For a delightful twist, add a dash of vanilla extract to the mix for a subtle, sweet aroma that complements the spices perfectly.

Variations to Try

For those who like it spicy, consider adding a pinch of cayenne pepper or a dash of ginger for an extra kick. This will give the bowl a delightful warmth, balancing the sweetness of the pumpkin and honey. You can also explore different topping options; diced mango or pomegranate seeds bring an exciting color and flavor contrast.

If you're looking to make this bowl vegan, replacing honey with maple syrup or agave nectar works beautifully, not only maintaining the sweetness but also infusing a richer flavor. Additionally, to cater to nut allergies, consider topping your bowl with pumpkin seeds or sunflower seeds instead of nuts for a satisfying crunch without compromising on texture.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, using fresh pumpkin enhances the flavor! Just roast it until tender.

→ What can I substitute for coconut milk?

You can use almond milk or any other non-dairy milk, but it will change the flavor.

→ Can I make this ahead of time?

Absolutely! You can prepare the pumpkin mixture a day in advance and store it in the fridge.

→ Is this recipe gluten-free?

Yes, all ingredients in this recipe are gluten-free, making it safe for those with gluten sensitivities.