Pumpkin Spice-A-Chino

Serves: 6-8


'Bloom' the gelatine by stirring it into ⅓ cup (75ml) cold water until dissolved. Let it sit for 5 minutes until it becomes rubbery.

Place 2 cups (500ml) of the coconut cream in a saucepan with the Pumpkin Puree and rice malt syrup. (Refrigerate the remaining coconut cream for the Chino Foam.) Heat gently, then remove and stir in the gelatine and Pumpkin Spice Mix. Using a stick blender, blend the mixture until smooth. Pour into cups or glasses and refrigerate for 4 hours or until set.

About 10 minutes before the mixture is set, make the Chino Foam. Remove the reserved coconut cream from the fridge and blend with a stick nlender. Slowly pour in the gelatine in a thin stream, followed by the rice malt syrup. Continue mixing until the mixture is fluffy (2-3 Minutes).

To serve, top with Chino Foam and sprinkle with cinnamon or chocolate.



From Wilson, Sarah. “I Quit Sugar: Simplicious.” I Quit Sugar: Simplicious, Macmillan, 2016, p. 327.

  • 2 Tablespoons gelatine powder
  • 2 x 400ml cans coconut cream
  • 1 cup (250ml) Pumpkin Puree
  • 3 Tablespoons Pumpkin Spice Mix
  • Ground cinnamon or grated dark (85-90% cocoa) chocolate, to serve


Chino Foam

  • 300ml coconut cream (reserved from above)
  • 1 tablespoon gelatine powder
  • 2 teaspons rice malt syrup

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