Serves 4
30 min
Pumpkin in Sweet Coconut Cream
Recipe GLPRad9cd3b97f9a08
A silky Thai-inspired dessert of tender pumpkin cubes simmered in a sweetened coconut cream sauce. The pumpkin absorbs the rich coconut flavor while maintaining its delicate texture, creating a luscious, comforting treat that is naturally vegan and dairy-free.
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Ingredients
1 pound calabaza pumpkin or kabocha squash, peeled, seeded, and cut into 1½-inch cubes
4 cups full-fat coconut milk
3.4 cups granulated sugar
½ teaspoon salt
Directions
Pour the full-fat coconut milk into a medium saucepan and bring to a gentle simmer over medium heat.
Stir in the granulated sugar and salt until completely dissolved, about 2 minutes, stirring occasionally to ensure even distribution.
Carefully add the pumpkin cubes to the sweetened coconut cream and stir gently to combine.
Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the pumpkin is fork-tender but still holds its shape.
Transfer to individual serving bowls and serve warm or at room temperature, spooning extra coconut cream sauce over the pumpkin.
