In the tropics, pumpkins grow abundantly and are a beloved fall crop, found in markets and homes across Asia, Africa and the Pacific. In the fall, the large, orange and yellow pumpkins begin to dry out, and are often used in traditional desserts and savory dishes. One such recipe is Cambodian Pumpkin Coconut Custard.
One of the things that I love about this family recipe is how versatile it is. It’s good for breakfast, brunch, lunch, dinner, mid-day snack and as dessert. It’s also great for the holidays, as it’s delicious as a healthy and nutrient rich dessert served at Christmas and New Year’s Eve.
As the first warm days of Fall roll in, a variety of pumpkin dessert recipes are in the air. One of the most popular recipes is the Pumpkin Coconut Custard. This dessert is often made for special occasions like Thanksgiving or New Years and is often described as a mix between a pumpkin pie, a custard, and a creamy pumpkin soup.. Read more about pumpkin custard with coconut milk and let us know what you think.
The custard has a delicate texture and is rich, creamy, and sweet. Cambodian Pumpkin Coconut Custard is a delicate dessert served on special occasions and festivities, but it’s also a great sweet treat after a hearty meal at any time. It’s a well-known Asian dish.
Note: Cambodian, Lao, or Thai Pumpkin Custard is pumpkin with a coconut milk and egg filling that may be steamed or baked. This is a popular dessert in Southeast Asian countries such as Cambodia, Laos, and Thailand.
|a single pumpkin (medium size)|
|6 beaten egg yolks|
|coconut milk (two cups)|
|1 pound palm sugar|
|1 teaspoon sodium chloride|
Cambodian pumpkin coconut custard recipe instructions
- Carve the top off the pumpkin with a sharp knife to remove the seeds and fibers in the core. Keep the top for later use as a cover. Rinse the pumpkin and allow it to air dry.
- Gently mix egg, sugar, salt, and coconut in a sauce pan over low heat until thoroughly blended. Air bubbles should be avoided at all costs.
- Fill the pumpkin with the mixture and top with the carved top.
- Place the pumpkin in a steamer in a big saucepan and cover with water. Simmer for 1 hour on low to medium heat, or until the pumpkin flesh is soft enough to spoon out (use a knife to check that it comes out clean). Alternatively, bake for 40 minutes at 180 degrees Celsius in the oven.
- Enable for at least 45 minutes of cooling time to allow the custard to solidify in the pumpkin.
- Serve and slice like you would a cake.
- It’s best to make it the day before and keep it in the fridge for up to two days.
Please have pleasure in it.
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daily value in percent
Total Carbohydrate: 42.1g (15%)
Cholesterol (210 mg): 70%
24.7g 32 percent total fat
Saturated Fat: 19.1 g (96%)
Dietary Fiber: 13.6 g (49%)
9 g of protein (18%)
Sodium 623mg (27%) sodium 623mg (27%) sodium 623mg (
Sugars (20 g) (40 %)
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Last year, my family made pumpkin soup, which is a delicious fall soup, made with pumpkin puree, chicken broth and curry powder. It was a new recipe for my family, and we liked it a lot. I remade it this year, and we all loved it again. I decided to post the recipe on my blog, for all to try.. Read more about healthy pumpkin custard and let us know what you think.