Skin and pit the pumpkin and bake for 20–25 minutes or until it’s soft at 180°C. Roughly chop it up into smaller pieces and place inside a food blender. Blitz until smooth.

In a medium size saucepan, mix in the pumpkin flesh, coconut and coconut milk. Blitz with a hand blender until smooth.

Cook on high for 1 hour and on low for 2 hours till jam is thick and creamy. Make sure you stir it from time to time

Enjoy with toast or as topping for your morning porridge.