Sweet dessert with pumpkin and coconut milk

Ingredients (2–3 servings):

• 250 g pumpkin (hokkaido or butternut), cut into small cubes

• 400 ml coconut milk

• 200 ml of water

• 2–3 tbsp cane sugar or palm sugar

• ½ tsp vanilla extract (optional)

• A pinch of salt

• 1–2 tbsp starch (e.g. cornstarch or tapioca), mixed in a little water

• Optional for garnish: toasted coconut, sesame seeds , mint leaves

Procedure :

1. Boil the pumpkin:
   In a saucepan, bring the water and coconut milk to a boil. Add the pumpkin cubes and simmer over low heat for about 10–12 minutes, until the pumpkin is soft (but not completely cooked).

2. Sweeten and season:
   Add sugar, a pinch of salt, and vanilla extract. Stir and taste – the taste should be slightly sweet, coconutty.

3. Thicken:
   Add the mixed starch (in water) to the pot and cook, stirring constantly, for 1–2 minutes until the dessert thickens slightly to a creamy consistency.

4. Serve hot or cold:
   You can serve it immediately as a warm dessert (it will warm you up nicely in colder weather), or let it cool and serve it as a pudding from the refrigerator.

5. Garnish to taste:
   Toasted coconut, sesame seeds, or mint leaves will add a beautiful contrast and fragrance.

Tips:

• Want more Asian authenticity? Add a few pieces of sweet potato or some tapioca pearls.

• Quick version: If you want a no-cook dessert, bake the pumpkin and pour hot coconut milk and sugar over it - quick and delicious.

• Sugar-free dessert? You can replace the sweetness with date syrup or maple syrup.