Go Back

Thai Pumpkin in Coconut Milk | Fakthong Gang Buad

A traditional Thai dessert that combines the natural sweetness of pumpkin with creamy coconut milk for a heartwarming dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 17.6 ounces Thai pumpkin Look for a fresh, ripe kabocha pumpkin or any sweet variety.
  • 1 cup Thai dessert scented coconut milk Fresh coconut milk, preferably from a can, enhances the flavor!
  • 1 cup water Adjust as needed to achieve the desired consistency.
  • 1/2 cup sugar Cane sugar is recommended for natural sweetness; coconut sugar can be used for a richer flavor.
  • 1/2 teaspoon salt A pinch heightens the overall flavor.

Method
 

Preparation
  1. Wash the pumpkin thoroughly, cut in half, and scoop out the seeds. Cut the pumpkin into bite-sized pieces (approximately 1-inch cubes).
  2. Chef's Tip: Leaving the skin on will add more color and flavor, and it can soften well during cooking.
Cooking
  1. In a small saucepan over medium heat, combine the coconut milk and water. Stir in the sugar and salt until completely dissolved.
  2. Look for a gentle simmer where small bubbles form without boiling.
  3. Add the pumpkin pieces to the saucepan, ensuring they are submerged in the coconut milk mixture. Reduce the heat to low and let it simmer for about 15 minutes, or until the pumpkin is fork-tender.
  4. Common Mistakes: Avoid overcooking the pumpkin to prevent it from disintegrating.
  5. Once tender, remove the pan from the heat. Serve warm, garnished with coconut or toasted sesame seeds, if desired.
  6. Chef's Tip: This dessert pairs well with sticky rice.

Notes

Store leftovers in the fridge for up to 3 days. Reheat on the stove or in the microwave. Serve with Thai sticky rice or vanilla bean ice cream for an indulgent treat.