Coconut Pumpkin Custard

Recipe

Coconut Pumpkin Custard

Creamy Delight: Coconut Pumpkin Custard

4.4 out of 5

Indulge in the rich flavors of Thai cuisine with this delectable Coconut Pumpkin Custard. This traditional dessert, known as Sangkhaya fak thong, combines the creaminess of coconut milk with the sweetness of pumpkin, resulting in a delightful treat that will transport your taste buds to Thailand.

Jan Dec
Dessert› Sangkhaya fak thong
Asian cuisine› Southeast Asian cuisine› Thai cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free, Nut-free, Low in added sugars

Allergens

Eggs

Not suitable for

Vegan, Paleo, Keto, High-protein, Low-carb

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 15g, 12g
  • Carbohydrates (total, sugars): 25g, 20g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 0.3g

Preparation

  1. 1.
    In a saucepan, combine the coconut milk, pumpkin, palm sugar, and pandan leaves. Cook over medium heat until the pumpkin is soft and the sugar has dissolved. Remove the pandan leaves and let the mixture cool.
  2. 2.
    In a separate bowl, whisk the eggs and salt together. Slowly pour the cooled coconut-pumpkin mixture into the eggs, whisking continuously.
  3. 3.
    Strain the custard mixture through a fine-mesh sieve to remove any lumps.
  4. 4.
    Pour the custard into individual heatproof bowls or ramekins.
  5. 5.
    Prepare a steamer and place the bowls in the steamer. Steam for about 20-25 minutes, or until the custard is set.
  6. 6.
    Remove from the steamer and let the custard cool to room temperature before serving. Chill in the refrigerator for at least 2 hours for a firmer texture.
  7. 7.
    Serve the Coconut Pumpkin Custard chilled, garnished with a sprinkle of grated coconut or a pandan leaf for an extra touch of elegance.

Treat your ingredients with care...

  • Pumpkin — Make sure to use a sweet and flavorful variety of pumpkin, such as sugar pumpkin or kabocha squash, for the best results. Avoid using watery or bland pumpkins.
  • Pandan leaves — If fresh pandan leaves are not available, you can use pandan extract or essence as a substitute. Use 1 teaspoon of pandan extract for every 4 pandan leaves.

Tips & Tricks

  • For a smoother custard, strain the mixture twice to ensure a silky texture.
  • To enhance the flavor, you can add a pinch of ground cinnamon or nutmeg to the custard mixture.
  • If you prefer a sweeter custard, you can increase the amount of palm sugar according to your taste.
  • Serve the custard with a dollop of whipped cream or a sprinkle of toasted coconut for added indulgence.
  • Leftover custard can be stored in the refrigerator for up to 3 days.

Serving advice

Coconut Pumpkin Custard is best served chilled. It can be enjoyed as a refreshing dessert on its own or paired with a cup of hot tea for a delightful contrast of temperatures.

Presentation advice

To elevate the presentation of Coconut Pumpkin Custard, you can garnish each serving with a pandan leaf or a sprinkle of grated coconut. Serve the custard in elegant individual bowls or ramekins for a visually appealing dessert.

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