Can I make this dessert with pumpkin puree instead of whole pumpkin?

No. This Thai dessert requires large pumpkin pieces for its unique texture and experience. A pumpkin puree will not work.

Can I use other sweeteners instead of palm sugar?

Yes, you can sweeten the dessert with brown sugar or other sugar. Monk fruit, coconut sugar, and light brown sugar are excellent options.

Can I serve this dessert cold or warm?

You can enjoy it both ways! It's delicious when served warm but equally delightful when chilled.

Thai Kabocha Squash in Coconut Milk Dessert

Name: Thai Kabocha Squash in Coconut Milk Dessert
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 3 cups kabocha squash, cut into 1.5-2 inch long pieces; 1 can coconut milk, 13.5 oz; 1 cup water; ¾ cup palm sugar, shaved into thin, small pieces for quick melting; ½ tsp salt. Just need a dash to balance out the sweetness. Omit if you have a sweet tooth! (:

Description

This Thai Kabocha Squash in coconut milk dessert is a delicious sweet treat using just five ingredients. This delicious Thai dessert uses coconut milk and palm sugar for flavoring. It is a light and creamy recipe, perfect for any time of year. Simple and easy Thai dessert!

Ingredients

Scale

3 cups kabocha squash, cut into 1.5-2 inch long pieces
1 can coconut milk, 13.5 oz
1 cup water
¾ cup palm sugar, shaved into thin, small pieces for quick melting
½ tsp salt. Just need a dash to balance out the sweetness. Omit if you have a sweet tooth! (:

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Instructions

Cut the Kabocha squash into 1½-2-inch bite-size pieces. You can leave the skin on as it’s perfectly edible, and that’s how it would be eaten in this traditional Thai dessert.
Warm up a medium-large pot or saucepan over medium heat, combine the sliced kabocha, coconut milk, and water. Bring the mixture to a gentle boil and cook the squash until tender, about 10-15 minutes. Carefully test with a fork to see if the kabocha is tender enough for eating.
Add the sugar and salt and gently stir, not to break the squash, until the palm sugar dissolves.
Remove from the stove and let cool before serving. This dessert is typically served warm or at room temperature.

Notes

The squash's skin is typically left on because it gets tender when cooked. The skin helps hold the kabocha's soft and creamy meat together during cooking. You can leave the skin on the squash or peel it off.
It is best to serve warm or at room temperature. Overnight is fine, too, but know that the squash will get a bit mushy or creamy if used the next day. It's very good, but the squash will become a light puree texture, adding to the dessert's creaminess.
You can use brown or granulated sugar if you can’t find palm sugar. Know that your dessert will be sweeter if you do not use palm sugar.
Add crushed ice to the dessert bowl before serving for a chill and fun dessert. This is incredibly refreshing during the summer months.

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Prep Time: 20
Cook Time: 15
Category: Desserts
Method: Stovetop
Cuisine: Thai

Keywords: Gaeng Boud Faktong, Thai Kabocha Squash Coconut Dessert, Thai pumpkin dessert, Thai pumpkin coconut dessert, Fak Tong, Kabocha squash recipes, kabocha squash recipes