Coconut Cream Recipe - Custard Pumpkin

This coconut cream recipe is from Thailand. Custard Pumpkin is a fun dessert to prepare and is ideal for Halloween or Thanksgiving. Our Custard Pumpkin Coconut Cream Recipe should be eaten cold. You can eat everything, the custard, the pumpkin and the skin which is why it’s so important to clean the pumpkin before use. We use palm sugar in our coconut cream recipe but you could use ordinary white sugar. If you have a sweet tooth then just add some more sugar. Pandanus leaves add a little extra flavour but if you can’t find Pandanus leaves just use about a teaspoon of vanilla extract. In Thailand, this dessert is called Sangkhayaa Fak Tong (สังขยาฟักทอง) Fak Tong being the Thai word for Pumpkin.

Ingredients for Coconut Cream Recipe – Custard Pumpkin

1 Medium sized firm Pumpkin
5 Eggs
1 Cup Coconut Cream
1 Cup Palm Sugar (ordinary sugar can be substituted)
1 Tsp Salt
1 Pinch Cinnamon
3-4 Pandanus Leaves, roughly torn into short lengths ( or 1 Tsp Vanilla Extract)

Method

1. Clean the Pumpkin thoroughly

2. Cut off a slice from the top (stem end) using a very sharp knife. This will be the lid for the Pumpkin.

3. Remove the seeds and membrane from the Pumpkin and slice cut off for the lid

4. In a large bowl, lightly whisk together the eggs, coconut cream, palm sugar, Salt, Cinnamon and pandanus leaves (or vanilla extract) making sure all the sugar is dissolved

5. Strain the mixture and discard the pandanus leaves

6. Pour the mixture into the pumpkin leaving a small gap at the top

7. Boil water in your steamer and place the pumpkin into the steamer. Put the lid into the steamer beside the pumpkin (do not put the lid onto the pumpkin). Steam for 45- 60 minutes or until the custard has set and the flesh of the pumpkin is cooked.

8. Allow to cool. Carefully remove the pumpkin and lid from the steamer. Chill slightly, slice and serve