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 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.