Pumpkin in Coconut Milk as dessert?
Yes! A pumpkin soup may not sound like a dessert but it is!
The pumpkin in coconut milk is part of a category of Thai desserts called ‘gang buad’, which refers to vegetables, legumes or fruits cooked in coconut milk and sugar.
The pumpkin in coconut milk, as the name says, is basically pumpkin, coconut milk and sugar, so it is a dish high in carbs and in fat. Still, since it is fat from coconut milk, I consider it quite healthy. Plus, it is very low in calories. The recipe is for 4 servings, the nutritional facts for 1 serving.
|Pumpkin in Coconut Milk|
I already had some ingredients so they are missing the price
- 1/2 cup of Coconut Milk (One can of organic coconut milk for 2$. The regular one is even cheaper)
- 1/4 cup of palm or cane sugar
- 2 cups of pumpkin pieces (I got a pumpkin for free at a farmer market!)
- 1/2 tsp of salt
- 1 cup of water
- Skin the pumpkin and cut it in pieces.
- In a pot pour water, coconut milk, salt and sugar. You can add only part of the sugar and taste before adding it all, since the sweetness will also depend on the milk and the pumpkin.
- Turn on the stove on low medium heat.
- Stir to dissolve the sugar.
- Add the pumpkin and boil until the pumpkin is cooked.
- Serve hot or at room temperature, if you live in a warm region.
That’s it! Easy right? I love the fact that Thai cuisine is extremely simple and quick to prepare. I will soon prepare my all time favorite Thai dessert. The one everybody firstly thinks it is weird, and when they try it, they go nuts about it: Mango and Sticky Rice! Enjoy!