Vegan Pumpkin Coconut Yoghurt spiked with Chaga and Turmeric

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Lili Schnell

This recipe is extremely delicious while still being light on the tummy. It can be sweetened to resemble a liquid pumpkin pie – our absolute favourite autumn food.

Ingredients: (Serves 2-3 portions)

1/2 medium sized pumpkin

3/4 can coconut milk

2 bananas

4-5 Fresh Mint leaves + a couple for decoration

1/2 teaspoon nutmeg

1 teaspoon Chaga Extract

1 Tablespoon Turmeric powder OR 2 of our Turmeric and Black Pepper Extract Capsules

1 sprinkle of Himalayan sea salt

Optional: Add agave syrup or coconut sugar if you like it sweeter


Preheat the oven to 180 Degrees.

Cut the pumpkin in large pieces and remove the seeds from the inside. You can leave the shell on for the first step, which is putting it in the oven.

Roast the pumpkin pieces for about 45 mins on 180 Degrees, until they are soft on the inside. Let them cool down a little bit and remove the shell.

Add the pumpkin pieces, bananas, mint, nutmeg, salt, Chaga and Turmeric. Carefully add the coconut milk and try out how much it needs until it forms a creamy texture. For our recipe we needed around 1/2 can, but it might turn out a little more or less for you.

If you want it a little sweeter, add some natural sweetener like agave syrup.

Decorate with additional mint leaves and enjoy.


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