Pumpkin Filled with Coconut Custard - A Traditional Festive Treat Recipe

Ingredients :

1 small pumpkin

6-8 eggs, depending on size of pumpkin

1-2 cans coconut milk

1.25 cup brown sugar

2 tbsp rice flour, or cornstarch

Method :

Cut top from pumpkin - in an attractive star shape if possible - remove and discard seeds. Dry pumpkin inside with paper towels. Beat eggs until thick and light colored in a 4-cup measure. Pour coconut milk to equal the amount of eggs into a large bowl. Beat in eggs, sugar, and rice flour until thoroughly blended. Pour mixture into pumpkin shell, replace lid and steam, in a large steamer, for one hour, or until custard is set. Refrigerate until serving time.

Serves 6

If you like the above recipe Subscribe to our newsletter.

You can purchase the above ingredients here