How to make it

  • Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp.
  • In a mixing bowl, light whisk the eggs, add the sugar, salt and cream of coconut and stir until well blended.
  • Pour the mixture into the pumpkin and steam (for approximately 20 minutes) until the custard is set.
  • If serve on top of Thai Brown Sweet Rice, just scoop and spread the custard over the sweet rice, give it a thick layer.

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