Cut the pumpkin in half and scoop out the seeds. Place the 2 pumpkin halves face down on a baking tray and bake at 180 degrees Celsius until soft, about 20-30 minutes.
Let the pumpkin cool and scoop out the flesh, leaving the skin behind.
In a large bowl, mix together the pumpkin flesh, rice flour, tapioca flour, sugar, salt, coconut milk and 250g fresh grated coconut. Spread the mixture out evenly in a baking tray and sprinkle the remainder of the coconut on top.
Steam for 30 minutes in a steamer. Once cooked, turn out from the tray and serve hot or cold.