By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
751 cal · 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.
Comments
All four ingredients are stocked year-round at every major Charlotte chain, with pumpkin and coconut milk especially cheap in fall and winter; no special trips needed. At roughly $0.60 per serving, this is genuinely economical. The stated 30 minutes is honest if you're using canned pumpkin and don't need to peel and cube a fresh one, though the recipe should specify. This is a simple, hands-off braise that reheats beautifully and works as a side or dessert, making it flexible for family weeknight use, though it skews toward a tropical or South Asian preparation that may feel less familiar to traditional Carolina tables.
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