Sarin's Thai: Pumpkin in Coconut Dessert
- Sarin Basley
- 5 days ago
- 1 min read
"My favorite dessert!!!"
Ingredients
4 c Water
1 tbs Red Lime Paste
8 ozs Pumpkin
2 c Coconut Milk
2/3 c Coconut Sugar or Brown Sugar (" I used a palm sugar")
1/2 cup Coconut Milk Add when pumpkin nearly cooked to adjust consistency
Preparation
Stir red lime paste in water, mix leave it to settle out.
Cut away most of the skin, remove seeds, and cut middle soft flesh near the seeds away.
Slice pumpkin into 1/2 inch fingers and then rinse off.
When the red lime paste has settled out, add to just cover the pumpkin and leave for 40 mins or 1 hr depending on how crunchy you like the texture of the pumpkin.
Heat coconut milk and mix in the coconut sugar (or brown sugar) until it just starts to boil and then reduce heat. Leave it to simmer a bit to let the sugar completely dissolve into the coconut milk.
Add the pumpkin fingers and stir and then cover with a lid for 5 mins without changing the heat. The cover will increase the temperature and the coconut milk will start to bubble. At that point take the lid off and simmer for 10-15 mins, stirring occasionally,
Taste test and add in as much of the set aside 1/2 cup of coconut milk to make it more creamy to your liking and serve.
Sarin Basley
Two things characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches traditional Thai cooking with her own twist. Sarin also loves being a wife and mother.
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