Kasma's Pumpkin in Sweet Coconut Cream (Kaeng Buat Fak Thong)

The pumpkin in Thailand is 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. If you have a sweet tooth you'll enjoy this wonderful Thai dessert (or Kanom) recipe of pumpkin in coconut milk from Thai cooking instructor and cookbook author Kasma Loha-unchit.

Thai Sweet Pumpkin Dessert in Coconut Milk Dessert (Click to enlarge)

Ingredients

• 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

Preparation

1. Cut the kabocha in half, scoop out the seeds and peel off the skin.
2. Cut the golden flesh into 1/4-inch thick sticks about 1 1/2 inches long.
3. In a saucepan, heat the coconut milk with the two kinds of sugars and salt until well blended.
4. Bring to a boil, add the pumpkin sticks and cook over low to medium heat until tender (6 to 10 minutes).
5. Serve warm for best flavor.

Serves 6 to 8.

Also see

• Sankaya, Thai Pumpkin Custard
• Stir Fried Pumpkin With Pork Recipe

Recipe Copyright © 1999 Kasma Loha-unchit; Image © 2011 Prajak Hitjan/123RF.com