Pumpkin in Coconut Milk
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Pumpkin in Coconut Milk

Submitted by: Sherry Edwards

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 2

A delicious warm famous Thai dessert, rich in coconut milk sweetened with palm sugar. The ultimate comfort food for a Thai :-)


    14 1/2 fl oz. canned coconut milk

    1 lbs. pumpkin

    4 tbsp. coconut sugar


Cut the pumpkin into small French fry size pieces (I use Thai pumpkins, they are very small, roughly the size of a small squash). Soak the pumpkin in water for a few minutes to rid of sap. Heat coconut milk in a sauce pan until hot, then add the pumpkin. When it is almost cooked, add the sugar.