Steamed Japanese Kabocha Pumpkin Filled with Coconut Custard

In Brazil, pumpkin and coconut is one of the country’s favourite desserts known as doce de abóbora com coco, sometimes flavoured with cinnamon and cloves. My version draws inspiration from my childhood but takes a different form, similar to those I have experienced in Asia. The Japanese kabocha pumpkin has a natural sweetness, which goes very well with this recipe. Once cooked, the skin is deliciously soft and can be eaten. The pumpkin should be sliced for serving, with some freshly