Can I use coconut cream in pumpkin pie?

Yes, coconut cream can be used in pumpkin pie as a substitute for dairy cream. It adds richness and a subtle tropical flavor that pairs perfectly with pumpkin and traditional pie spices like cinnamon and nutmeg. Using coconut cream also makes the pie suitable for those who avoid dairy, while still maintaining a creamy filling.

Can you put pumpkin in curry?

Absolutely, pumpkin is a great ingredient for curry. Its natural sweetness offsets the heat and spices typically found in curries, creating a dish with layers of flavor. The soft texture of cooked pumpkin also blends well with creamy curry sauces, making it a popular choice in many Asian and Indian recipes.

Does coconut cream go well in pumpkin soup?

Coconut cream is an excellent addition to pumpkin soup because it makes the texture silkier and adds a mild sweetness that balances the earthy flavor of pumpkin. It also gives the soup a luxurious consistency without needing heavy cream. Many chefs use coconut cream to enhance both the flavor and appearance of pumpkin-based soups.

Do pumpkin and coconut milk go together?

Yes, these two ingredients complement each other beautifully. Pumpkin brings a natural sweetness and a velvety texture, while coconut milk adds a rich, creamy base that enhances the overall flavor. Together, they create a balanced dish that is both comforting and satisfying, whether served as a dessert or as part of a savory recipe.

Pumpkin in Coconut Milk – The Most Delicious Thai Dessert Ever

Description

A traditional Thai dessert featuring tender kabocha squash simmered in sweetened coconut milk, offering a creamy and slightly caramelized flavor.

Ingredients

Scale

1 cup coconut milk
1 cup water
1/4 cup palm sugar
2 cups kabocha squash, cut into bite-sized pieces
1/4 teaspoon salt

Instructions

Wash the kabocha squash, cut it in half, and scoop out the seeds. Cut into bite-sized pieces, leaving the skin on or removing it as preferred.
In a small saucepan, combine coconut milk and water over medium-high heat. Add palm sugar and salt, stirring to dissolve.
Add the kabocha squash pieces to the saucepan and simmer in the sweetened coconut milk until the squash is fork tender.
Scoop off any froth that accumulates on the surface while cooking.
Serve the dessert warm in a small bowl. Optionally, swirl an extra spoonful of coconut milk on top before serving.

Notes

You can adjust the sweetness by adding more or less palm sugar.
Leaving the skin on the kabocha adds texture and nutrients.
This dessert is best served warm but can also be enjoyed at room temperature.

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: Thai pumpkin dessert, kabocha squash in coconut milk, Thai dessert recipe, vegan Thai dessert