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Pumpkin in Sweet Coconut Cream Sauce

The pumpkin in Thailand is perhaps more like a Japanese kabocha squash, but the familiar Western vegetable works just as well for this Thai dessert. Pumpkin is high in beta-carotene, an antioxidant that improves cancer-protective properties. Also this vegetable is a great source of Vitamin A and potassium.

For those with a sweet tooth, Thais have a wonderful dessert of pumpkin in coconut milk.

Kasma's Pumpkin in Sweet Coconut Cream Sauce (Gkaeng Buad Fak Tong)

This delicious kanom or dessert recipe comes from Thai cooking instructor and cookbook author Kasma Loha-unchit.

• 3 cups ripe kabocha Japanese pumpkin (about a pound)
• 2 cups or one large can unsweetened coconut milk (preferably Mae Ploy brand)
• 3 tbsp coconut palm sugar
• 3 tbsp granulated sugar
• 1/4 - 1/2 tsp. sea salt

Cut the kabocha in half, scoop out the seeds and peel off the skin. Cut the golden flesh into 1/4-inch thick sticks about 1 1/2 inches long.

In a saucepan, heat the coconut milk with the two kinds of sugars and salt until well blended. Bring to a boil, add the pumpkin sticks and cook over low to medium heat until tender (6 to 10 minutes). Serve warm for best flavor.

Serves 6 to 8.

Recipe © 1999 Kasma Loha-unchit. Image © 2000 Sangdad Publications.

Also see Sankaya, Thai Pumpkin Custard

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