Steamed Coconut Custard

Sungkaya is popular both in Thailand and the United States. The Thai normally steam the custard inside young, green immature coconuts. Unfortunately, they are not readily available here. Mature coconut shells can only be used if all the meat is first removed. (When the mature meat is steamed, it has a pronounced, soapy flavor.) Pumpkins make an attractive substitute and are used as an alternative container in Thailand.