Pumpkin in coconut milk with palm sugar
A comforting Thai dessert: chunks of pumpkin simmered in sweet coconut milk with palm sugar, with a hint of fine salt.
This Thai dessert combines the sweetness of pumpkin with coconut milk and palm sugar. It can be served warm or at room temperature.
Ingredients and directions
- Prep time20 min
- Cook time30 min
- Total50 min
- DifficultyEasy
- CostModerate
- Calories673 kcal/serving
- Cooking methodCooking in a saucepan
- Estimated cost$17.40 $4.35 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
- Gluten-free
- Low lactose
Ingredients
people
- $12.86
- $1.44
- $2.87
- $0.19
- $0.04
Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.
Directions
- Extract the coconut milk: one cup of thick milk and two cups of thinner milk. ≈ 3 min
- Peel the pumpkin, remove the stringy core, cut the flesh into reasonable-sized pieces, rinse them, and then let them drain. ≈ 8 min
- Pour the light coconut milk into a saucepan and heat over medium heat, stirring constantly. Once it begins to simmer, add the pumpkin and cook for about 10 minutes.
- Add the palm sugar and stir until dissolved. Continue cooking for 5 minutes, then add the thick milk and salt. Bring back to a simmer, remove from heat, and serve.
The bill
Pumpkin in coconut milk with palm sugar
- 1 kg of firm pumpkin$12.86
- 1 cup of thick coconut milk (first extraction)$1.44
- 2 cups of light coconut milk (second extraction)$2.87
- 250 g of palm sugar (or 1 cup of grated palm sugar)$0.19
- 1 teaspoon of fine salt$0.04
Total$17.40
that's $4.35 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 673 kcal |
|---|---|
| Fat | 36.3 g |
| Saturated fat | 32 g |
| Carbohydrates | 79.1 g |
| Sugars | 71.8 g |
| Fiber | 2.7 g |
| Protein | 6.3 g |
| Salt | 0.14 g |
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