Pumpkin in Sweet Coconut Cream (Fak Thong Kaeng Buat) Recipe

Name: Pumpkin in Sweet Coconut Cream (Fak Thong Kaeng Buat) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound calabaza pumpkin or kabocha squash (about half a medium pumpmkin); 4 cups full fat coconut milk; 3.4 cups granulated sugar; 1/2 teaspoon salt

Notes: When it comes to this dish, I use either one of the two—and only two—types of pumpkin: calabaza (which resembles the most common type of pumpkin used in Thailand in this dish) and kabocha (squash). These two have much firmer texture than other types of pumpkins and are the most suitable for this application. I don't recommend anything else including sweet-ish squashes such as butternut or delicata. I use granulated sugar here. But you can use palm sugar or a combination of palm sugar and granulated sugar. Just work out the amounts according to your liking.

Pumpkin in Sweet Coconut Cream (Fak Thong Kaeng Buat) Recipe

Prep 10 mins

Cook 20 mins

Active 30 mins

Total 30 mins

Serves 4 servings

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1 pound calabaza pumpkin or kabocha squash (about half a medium pumpkin)
4 cups full fat coconut milk
3 2/5 cups granulated sugar
1/2 teaspoon salt

Remove pumpkin seeds and trim off the slimy, stringy parts that are attached to the seeds. Peeling is optional if you use calabaza or kabocha. Most of the time, in Thailand, the peel is left on for texture and to help pumpkin pieces hold their shape somewhat better. But if you don't like the texture of cooked pumpkin peels, you can remove the peel. Cut pumpkin pulp into bite-sized chunks of roughly the same size.
Place pumpkin pieces, coconut milk, sugar, and salt in a 2-quart saucepan; bring to a gentle boil over medium heat. Once coconut cream is boiling, taste for sweetness. Add more sugar, if needed. After 10-12 minutes, pumpkin pieces should be fork-tender. Immediately remove saucepan from heat. (Do not cover as residual heat will continue to cook pumpkin.) Allow it to cool to lukewarm and serve.

Nutrition Facts (per serving)
1126	Calories
48g	Fat
182g	Carbs
5g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	1126
% Daily Value*
Total Fat 48g	62%
Saturated Fat 43g	214%
Cholesterol 0mg	0%
Sodium 297mg	13%
Total Carbohydrate 182g	66%
Dietary Fiber 1g	4%
Total Sugars 172g
Protein 5g
Vitamin C 8mg	38%
Calcium 60mg	5%
Iron 8mg	46%
Potassium 761mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.