Kabocha squash and coconut pudding

Directions

1. Set your oven to 400°F. Slice the kabocha squash in half and scoop out the seeds. Arrange the halves face down in a baking dish and roast until a fork easily pierces the skin. Once cool, scoop out the flesh and process in a food processor until smooth.
2. In a small saucepan over medium-low heat, whisk together 1 cup of the squash puree, the coconut milk, maple syrup, and cardamom. Taste and add more maple syrup if you prefer it sweeter.
3. Once the mixture is hot, whisk in the arrowroot powder. Continue whisking frequently until the pudding thickens. Divide it among individual serving bowls or ramekins. Refrigerate for at least one hour to let it set and cool. Before serving, top with lightly toasted shredded coconut.