Pumpkin stewed in sweetened coconut milk

Pumpkin stewed in sweetened coconut milk


3 people made this

About this recipe: This is a great way to use pumpkins in a dessert, showing the Thai tendency to make desserts slightly savory. The pumpkin is soaked in hydrolyzed lime water, a technique that ensures the pumpkin will stay firm during the cooking process. This step can be left out, but the pumpkin will be very soft.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 6 

  • 1 kg pumpkin
  • 2 tablespoons white lime powder
  • 1.5 litres (6 cups) water
  • 200 g sugar
  • 1/2 teaspoon salt
  • 1 litre (4 cups) coconut milk
  • 250 ml (1 cup) coconut cream

Prep:10min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr30min 

  1. Dissolve the lime powder in the water and let sit for 30 minutes. Strain the water and reserve for the pumpkin.
  2. Skin and seed the pumpkin. Cut into 2 cm chunks. Put the pumpkin pieces in the hydrolyzed lime water and soak for 30 minutes.
  3. Mix the sugar, salt and coconut milk in a pot and bring to a boil. When the sugar has dissolved, add the pumpkin and cook until tender. Add the coconut cream and heat until hot. Remove from the heat.
  4. Pour into bowls and serve. This dessert tastes good hot or cold.

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