Crispy Coconut-Crusted Pumpkin Bites

These crispy coconut-crusted pumpkin bites are an absolute winner for weekend snacking, Friday night treats, or as a delicious side dish!

First, the pumpkin is oven-roasted with tamari and vinegar to bring out its natural sweetness. It is then coated in crispy shredded coconut and baked until beautifully golden and crunchy.

Serve with a rich, homemade tomato sauce, a creamy plant-based yoghurt dip, and a squeeze of fresh lime to take the flavours to a whole new level. Give them a try!

Ingredients

  • 2 small butternut squash
  • 200 ml water
  • 60 g gluten-free flour blend
  • 100 g desiccated coconut
  • 50 ml tamari
  • 15 ml apple cider vinegar
  • Salt and black pepper
  • Olive oil
  • Lime wedges, for serving

Tomato Sauce

  • 100 g crushed tomatoes
  • 1 tbsp tomato purée
  • 1 tsp Herbes de Provence
  • 1 tsp smoked paprika
  • 7–8 fresh basil leaves, chopped
  • 1 tbsp finely chopped garlic
  • 1 tbsp olive oil
  • 1 tbsp sherry vinegar
  • Salt and pepper, to taste

Yoghurt Sauce

  • 200 g plant-based yoghurt
  • 2 tbsp lemon juice
  • Salt, to taste

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the butternut squash into bite-sized pieces or thick sticks.
  3. In a bowl, combine the apple cider vinegar, tamari and a little olive oil. Add the pumpkin pieces and toss until evenly coated.
  4. Arrange the pumpkin on a baking tray and season with salt and black pepper. Roast for approximately 15 minutes, or until just beginning to soften. Allow to cool slightly.
  5. In a bowl, whisk together the gluten-free flour and water until you have a smooth batter.
  6. Place the desiccated coconut in a separate bowl.
  7. Dip each pre-cooked pumpkin piece into the flour batter, then coat thoroughly in the coconut.
  8. Arrange the coated pumpkin pieces on a baking tray lined with fresh baking paper. Lightly spray or drizzle with olive oil for extra crispiness.
  9. Bake at 180°C fan (355°F) for 15–20 minutes, turning halfway through, until golden brown and crispy.
  10. Serve immediately with lime wedges, yoghurt sauce and tomato sauce.

How to Make the Tomato Sauce

Add all the tomato sauce ingredients to a saucepan and stir to combine. Heat until the sauce begins to simmer. Remove from the heat and allow it to cool in the fridge before serving.

How to Make the Yoghurt Sauce

Combine the plant-based yoghurt, lemon juice and salt in a bowl. Stir until smooth and creamy. Adjust the seasoning to taste.