Sankaya: Thai Pumpkin Custard Recipe

This coconut custard is cooked directly inside a hollowed-out pumpkin, ready to serve and beautiful to display as soon as it sets.

Winter 2012/2013

  • Once the custard sets, this dessert is as easy as slicing the pumpkin and serving.
    Photo by Wendy Kiang-Spray

Yield: 6 servings

For more about Thai ingredients, see: Grow Your Own Thai Garden

This classic Thai dessert consists of a coconut custard cooked inside a whole pumpkin. Sliced into wedges to serve, it’s gorgeous on the plate, but no one will guess how easy it is to make. After a five minute preparation and 55-minute steaming time, the custard is just firm, the pumpkin tender, and the whole thing, skin and all, a delicious treat.

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