Kabocha Squash Custard



  • 15 ounces kabocha squash, cooked and peeled
  • 1 can light coconut milk
  • 2 eggs (for vegan version, soak 2 TBSP flax seed in 1/4 cup water until thick)
  • 1/3 cup NuNaturals NuStevia Baking Blend (or sweetener of choice)
  • 1/4 tsp xanthan gum
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt


  • Pre-heat oven to 350°.
  • Blend all ingredients and pour into greased baking dish.
  • Bake for 50 minutes and then proceed to eat half of custard for dinner. 🙂


{ 18 comments… read them below or add one }

Jul February 22, 2011 at 11:03 am

Looks lovely! But is there anything you can sub in for the xanthan gum?


HEAB February 22, 2011 at 11:33 am

I think the recipe would work just fine without the xanthan gum – it just fluffed it up a bit.


Felicia (a taste of health with balance) November 12, 2010 at 2:55 pm

This is in the oven as I am typing– coconut aroma filling the air!


STEPHANIE T October 15, 2010 at 11:12 pm

Yum, just made this delish pudding tonight and it is a hit! I cooked up an entire Kabosha the other night and and needed some fun recipes for this beauty of a squash. Who else do I go to but HEAB! PS, I also stuffed a homemade pop tart with Kabosha as well…gosh Im full!!!!


HEAB October 16, 2010 at 11:53 am

Stephanie T,
So happy to hear the custard was a hit…but I’m even more happy to hear that you made a kabocha stuffed pop tart. Oh my gosh, I love you!!! 🙂


Eleanor July 21, 2010 at 4:27 pm

I’ve finally made this after meaning to for ages and it’s possibly the best pudding ever!

I was going to use normal milk but tried the coconut and was very glad I did; thank you so much for the recipe!



Heather Eats Almond Butter July 21, 2010 at 4:44 pm

Eleanor, So glad you enjoyed. Gosh, I haven’t made this one in forever – thank *you*for the reminding me about it. 🙂


jqlee December 8, 2009 at 10:41 am

Looks so good. I gotta try this!


Ashley December 6, 2009 at 7:44 pm

I made this with a can of pumpkin, flax and added some Abu to the mix. Awesome!


Heather Eats Almond Butter December 6, 2009 at 7:58 pm

Ashley, Glad you enjoyed. I was going to originally make it with canned pumpkin, but every store was sold out. So, I subbed kabocha. However, still want to try it with pumpkin. Your version sounds yummy.


yogiclarebear December 5, 2009 at 10:27 pm

sweet heab! thanks, yes i would probably use almond milk and maybe just a can of pumpkin. ill let you know!


yogiclarebear December 4, 2009 at 10:29 pm

this is on my list. you pureed the kabocha?


Heather Eats Almond Butter December 5, 2009 at 6:58 am

Clare, I simply dumped all the ingredients in my Vita-Mix and pureed everything together. If you don’t have a Vita, I would puree the squash first in a blender or food processor and then add other ingredients. Let me know how you like it. Another reader made it with almond milk. Just had to bake it 10 to 15 minutes longer. She said it was excellent.


Deb (SmoothieGirlEatsToo) December 2, 2009 at 8:18 pm

OK this is soooo random. To use up our pureed sweet potato from Thanksgiving, I baked them with some eggs. So it was like a poor woman’s version of your delectable creation above. bet the coconut milk was rockin! And the XG- brilliant heabs!


candice December 2, 2009 at 5:02 pm

Brilliant. Thank you for another creative way to eat this amazing squash :]


Marissa December 2, 2009 at 3:14 pm

I have 2 mini-bochas with this recipe’s name on them 😉


Amara December 2, 2009 at 11:34 am

This looks really good. Did you make it with the vegan version yet? Just wondered if it set up as nicely with the flax. Did you grind the seeds first?


Heather Eats Almond Butter December 2, 2009 at 12:10 pm

Amara, No, I have not tried the vegan version yet, but ground flax seed + water has worked great as an egg substitute in every other recipe I’ve tried with it.


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