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Thai Pumpkin in Coconut Milk

A traditional Thai dessert featuring tender pumpkin simmered in sweet coconut milk, evoking nostalgia and comforting flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 17.6 ounces fresh Thai pumpkin Look for a bright orange flesh; you can substitute with butternut squash if needed.
  • 1 cup Thai dessert scented coconut milk For an authentic flavor, brands like Chaokoh or Aroy-D are recommended.
  • 1 cup water Use filtered water for the best taste.
  • 0.5 cup sugar Adjust based on your sweetness preference. Coconut sugar is a good alternative.
  • 0.5 teaspoon salt A pinch of salt will help bring out the flavors.

Method
 

Preparation
  1. Wash the pumpkin thoroughly. Cut it in half and scoop out the seeds; you can roast these later for a crunchy snack. Cut the pumpkin into bite-sized pieces.
  2. In a medium saucepan over medium heat, add the coconut milk and water. Gradually stir in the sugar and salt until fully dissolved.
Cooking
  1. Add your pumpkin pieces into the pot. Allow them to simmer in the sweetened coconut milk, cooking for about 15 minutes until they become fork-tender.
  2. Dish it out immediately and serve warm, enjoying the inviting aroma.

Notes

Avoid overcooking the pumpkin; you want it soft but not mushy. Store leftovers in an airtight container in the fridge for up to three days. This dish can be reheated and tastes amazing warmed up or chilled.