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Home > Recipes > Coconut Custard In Young Pumpkin

Coconut Custard In
Young Pumpkin
     
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Serves 1

Ingredients:

1 small pumpkin
9 eggs
1 ½ cups palm sugar
2 cups coconut milk

Instructions:

  1. Slice off and remove the top of the pumpkin carefully and clean out the seeds thoroughly.
  2. Whisk the eggs, sugar and coconut milk together in a bowl until frothy, and allow to stand for 10 minutes.
  3. Strain through muslin into the pumpkin.
  4. Steam for 30 minutes in a covered wok or steamer with the pumpkin lid steamed on the side: the custard is cooked when a skewer comes out clean.
  5. Cool overnight in the refrigerator. Replace the pumpkin lid before serving, then cut into wedges to serve.

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