Roasted Pumpkin Stuffed with Coconut Rice By Chef Valentina Cordero Dávila


Recipe serves two*


  • 1 Pumpkin
  • 1 Cup of rice
  • 1 Tablespoon of raisins
  • 2 Tablespoons coconut sugar or brown sugar
  • 1 Tablespoon of grated coconut
  • ½ Tablespoon of coconut oil
  • 1 Tablespoon of coconut milk
  • ½ Teaspoon of salt
  • 1 Tablespoon maple syrup
  • Thyme to taste
  • Olive oil for roasting



  • For The Roasted Pumpkin:

- Preheat your oven to 400 degrees. While the oven is heating, chop the pumpkin lengthwise in half. Remove the seeds and drizzle with olive oil, maple syrup, salt and fresh thyme. Place the pumpkin on a baking tray for 45-60 min until the pumpkin is soft but still has its form, since we are going to use it to serve the rice inside.

  • For The Rice With Coconut:

- In a pot or rice cooker, add 1 cup of rice (I used a mixture of wild rice) and 1¾ cups of water, (instead of adding 2 of water for each cup of rice, I add 1¾ so that the rice is very loose and does not stick), then add the salt, coconut sugar, coconut oil, grated coconut, raisins, blueberries and coconut milk; bring to a boil and lower heat to low, cover and cook for 15-20 min. Stuff the already roasted pumpkin with the coconut rice. Use fresh thyme and grated coconut for garnish. Enjoy!


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