Pumpkin in Coconut Milk
- 1 cup Water
- 1/2 tsp Salt
- 2 cups Pumpkin
- 1/3 cup Palm Sugar
- 1/2 cup Coconut Milk
- Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".
- Add water and coconut milk to a pot and heat over low heat. Add salt. It is advisable to add half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar.
- Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.
- The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.