Authentic Thai Recipe for Pumpkin and Coconut Custard

Ingredients

• 5 Chicken Eggs
• 3/4 Cup Coconut Milk
• 1/3 Cup Coconut Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon ground Cinnamon
• 1 teaspoon Vanilla extract
• 1 Cup Heavy whipping cream
• 1 Tablespoon White cane sugar
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon ground Nutmeg

Steps

1. 1

   Cut a top whole in the pumpkin and remove all the seeds and pulp. Save the top to be replaced after cooking.

2. 2

   Prepare the custard by whisking egg, sugar, coconut milk, cinnamon, salt, and vanilla. Pour it into hollowed out pumpkin.

3. 3

   Cook on high heat in a vegetable steamer for at least an hour. Allow to cool completely.

4. 4

   Prepare whipped topping. Spoon into the top of the custard or serve it as a topping. Slice the whole pumpkin as you would a pie.