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This is a warm, creamy and sweet dessert which pairs really well with soft butternut squash. In Thailand this dessert is usually made with pumpkin, however where we are located, pumpkin can be hard to get hold of in the shop, so we have used butternut squash as a substitute.
This dessert is really simple yet it is one of our favourite Thai desserts, the sauce is the perfect blended of sweet and creamy!
Ingredients
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- 1 cup coconut milk
- 40g palm sugar
Cooking instructions
Step 1: Peel and slice 2 cups of butternut squash or pumpkin, then leave it to soak in 2 1/2 cups of water for about 30 minutes.
Step 2: Now add 1 cup of coconut milk, 40g of sugar, 40g of palm sugar, and 2 pandan leaves to a saucepan. Stir together and heat on a medium heat until the sugar has dissolved in the coconut milk.
Step 3: Once the sugar has dissolved, add the butternut squash or pumpkin to the sauce, and stir in. Once the sauce begins to bubble, lower the heat to a medium heat, and let the dessert simmer for another 5 to 10 minutes until the squash is cooked and softened.
Step 4: Finally add in 1 cup of coconut cream, which you get from the top of a can of coconut milk, along with 1/4 teaspoon of salt, and stir everything together. Once the dessert begins to bubble, you are ready to serve!
And its as simple as that, we hope you enjoyed this sweet and creamy Thai dessert recipe. We have lots more recipes on the way, so be sure to subscribe to our youtube channel and newsletter to be notified when new recipes go live!
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