Serving a simple, sweet and small dessert at the end a gathering or party, sort of wraps up the occasion with a note of wholesomeness.
It is as if, you have had a million bear hugs. You know, the comfort that lift the soul.
Totally satisfied and loved.
I am an utterly big fan of Asian Desserts, especially the warm ones.
Pumpkin in Coconut Milk is Coco’s favourite.
She is forever suggesting it whenever we thought of a simple dessert at the end of lunch or dinner. It is probably one of the easiest sweet dessert to dish out as the ingredients required are few. Time to cook is also very short. I guess the tricky ingredient here is the coconut milk. However, all is not lost if coconut milk is not available. Just omit it and this dish is still as delicious, but of course, less flavourful and aromatic.
Pumpkin in Coconut Milk
To serve 4 to 6 people, you will need these ingredients:
- 2 cups or 500g of fresh pumpkin
- 1 cup of freshly pressed coconut mik or santan
- palm sugar or brown sugar
- pandan or screwpine leaves
- warm water
- Skin your pumpkin and halve it to remove seeds. Slice the golden flesh into pieces approximately ¼ inch thick and 2 inches long. Rinse slices well and set aside.
- In a pot, put knotted pandan/screwpine leaves, water and pumpkins inside and mix these together.
- Cook the pumpkin until tender, about 6 to 10 minutes. At this crucial stage, be careful not to overcook or the pumpkin texture will be too soft and dissolve.
- Add palm or brown sugar to the sweetness you prefer.
- Pour in the thick santan or thick coconut milk and switch off fire.
- You can serve with a dash of thick freshly pressed coconut or whipped cream. (Optional)
Commercial pack coconut milks from supermarket or the so claimed freshly pressed from wet markets, are discouraged.
Do not overcook the coconut milk or santan. You will end up with nasty coconut oil taste and smell.