- 500 grams of pumpkin
- 1 can of coconut milk
- 1 piece of palm sugar
- 1/3 cup of granulated sugar
- ½ teaspoon of salt
- 3 cups of limewater (1 teaspoon of lime + 3 cups of water)
- 1 cup of water
Instructions:
- Dissolve the lime in water until it is completely dissolved. Let it sit until the lime settles, then use the clear limewater from the top.
- Cut the pumpkin in half, scoop out the seeds and pulp, peel the skin, and wash it thoroughly. Cut the pumpkin into pieces.
- Soak the pumpkin pieces in limewater for about 15 minutes. Then, drain the limewater, rinse the pumpkin with clean water, and drain again. Set aside.
- Open the can of coconut milk. Scoop out the top creamy part, which is about ½ cup of coconut cream. Put the remaining coconut milk in a pot, add 1 cup of water, and place it over medium heat.
- Once the coconut milk starts to boil, add the palm sugar, granulated sugar, and salt.
- Stir until the sugar is completely dissolved, then add the pumpkin pieces. Stir well and cook for about 15 minutes until the pumpkin is tender.
- Add the reserved coconut cream, stir well, and reduce the heat to low. Continue cooking until it boils again, then turn off the heat and remove from the stove.
- Scoop the pumpkin custard into bowls and serve immediately.
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