Thai Stewed Pumpkin Dessert
This Thai Pumpkin Dessert recipe is the answer to a sweet craving on cold afternoons or after a rather dry noon meal. It's loaded with energy and gives you a quick boost of nutrients, too.
Servings: 4 people
Calories: 353kcal
Ingredients
- 1 lb. 12 oz. pumpkin with seeds
- 1 3/4 cups coconut milk
- 2/3 cup sugar
- a pinch of salt
Instructions
- Peel and scoop out the seeds from the pumpkin. Reserve a few tablespoons of the pumpkin seeds. Rinse the pumpkin seeds and pat dry.
- In a dry skillet, toast the pumpkin seeds until golden.
- Slice pumpkin into 1/2" slices.
- In a saucepan, combine coconut milk, salt and sugar. Bring to a boil.
- Add pumpkin and bring back to the boil. Reduce heat to medium and simmer for 15 minutes, until pumpkin is tender.
- To serve, garnish with toasted pumpkin seeds.
Nutrition
Calories: 353kcal | Carbohydrates: 43g | Protein: 3g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 604mg | Fiber: 1g | Sugar: 36g | Vitamin A: 9654IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 4mg
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!