• ½ red kuri squash
1 tonka bean
1 tablespoon virgin coconut oil
50 cl coconut milk
25 cl coconut cream
4 cloves
1 cinnamon stick
1 tablespoon powdered cocoa
3 tablespoons maple syrup
1 tablespoon icing sugar


  1. In a saucepan, sauté diced red kuri squash diced in coconut oil with spices and grated tonka bean.
  2. Gradually add coconut milk and bring to a boil, gently stirring, and leave to cook for about 10 minutes over medium heat. Then blend preparation with maple syrup until smooth and set aside.
With a bowl and a whisk previously placed in the fridge (the cold temperature will help getting a firmer texture), mix cream and icing sugar and whip vigorously for a few minutes into an unctuous Chantilly cream.
Arrange pumpkin latte in a cup and add some whipped cream. Sprinkle with cinnamon and cocoa. Enjoy!