Pumpkin Coconut Custard - Laos Recipe - CookingWithAlia - Episode 301

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a lighter version.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot powder is a gluten-free thickener that works similarly.

palm sugar

🥗Healthier: brown sugar

💰Cheaper: white sugar

Brown sugar adds a similar flavor profile at a lower cost.

coconut cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess.

Cut a geometric figure at the center-top of the pumpkin and remove the top.

Remove the seeds and fibers from the pumpkin until clean.

Lightly wash the inside of the pumpkin with cold water.

Place the coconut milk in a bowl and microwave for 30 seconds.

In a large bowl, add the eggs, sugar, and a pinch of salt; lightly beat using a whisk.

Add the coconut milk and mix until well integrated.

In a large pot, add enough water and place a stand inside.

Place a bowl on top of the stand and the pumpkin in the bowl.

Pour the custard inside the pumpkin, filling it partially.

Place the pumpkin hat next to it in the bowl (do not cover the pumpkin).

Cover the pot and cook on medium-high heat for around 45-50 minutes, steaming the pumpkin.

Check that the custard is ready by inserting a knife in the middle; it should come out clean.

Remove the pumpkin from the bowl and let cool at room temperature.

Cut slices around the pumpkin to serve with coconut custard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens