Thai Kabocha Squash in Coconut Milk Dessert
This Thai Kabocha Squash in coconut milk dessert is a delicious sweet treat using just five ingredients. This delicious Thai dessert uses coconut milk and palm sugar for flavoring. It is a light and creamy recipe, perfect for any time of year. Simple and easy Thai dessert!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups kabocha squash, cut into 1.5-2 inch long pieces
- 1 can coconut milk, 13.5 oz
- 1 cup water
- ¾ cup palm sugar, shaved into thin, small pieces for quick melting
- ½ tsp salt. Just need a dash to balance out the sweetness. Omit if you have a sweet tooth! (:
Instructions
- 1
Cut the Kabocha squash into 1½-2-inch bite-size pieces. You can leave the skin on as it’s perfectly edible, and that’s how it would be eaten in this traditional Thai dessert.
- 2
Warm up a medium-large pot or saucepan over medium heat, combine the sliced kabocha, coconut milk, and water. Bring the mixture to a gentle boil and cook the squash until tender, about 10-15 minutes. Carefully test with a fork to see if the kabocha is tender enough for eating.
- 3
Add the sugar and salt and gently stir, not to break the squash, until the palm sugar dissolves.
- 4
Remove from the stove and let cool before serving. This dessert is typically served warm or at room temperature.