Pumpkin in Coconut Milk | Gang Buad Faktong | แกงบวดฟักทอง
This Thai pumpkin dessert features creamy pieces of kabocha squash simmered in sweetened coconut milk.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup coconut milk
- 1 cup water
- 1/4 cup palm sugar
- 2 cups kabocha squash
- 1/4 teaspoon salt
Instructions
- 1
Wash the kabocha squash. Cut it in half and scoop the seeds out. Then cut into bite-sized pieces, leaving the skin on or cutting it off, depending on your preference.
- 2
Add coconut milk and water to a small saucepan. Turn the burner on to medium high, then add the palm sugar and salt. Stir to incorporate.
- 3
Add the bite-sized pieces of pumpkin to the pan and allow to simmer in the sweetened coconut milk until they are fork tender. As the pumpkin cooks, froth may accumulate on the top of the pan, which you can scoop off.
- 4
Serve the dessert in a small bowl while still warm. Swirl a spoonful of coconut milk on top, if desired.