Judy Bastyra, Becky Johnson

Stewed Pumpkin in Coconut Cream

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
Thai Food and Cooking
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Fruit stewed in coconut milk is a popular dessert in Thailand. Pumpkins, bananas and melons can all be prepared in this simple but tasty way.

Ingredients

  • 1 kg/2¼ lb kabocha pumpkin
  • 750 ml/1¼

Method

  1. Cut the pumpkin in half using a large, sharp knife, then cut away and discard the skin. Scoop out the seed cluster. Reserve a few seeds and throw away the rest. Using a sharp knife, cut the pumpkin flesh into pieces that are about 5 cm/2