Sangkhaya Fak Thong Thai Coconut Pumpkin Custard

🧂 Ingredients

• 1 pc whole pumpkin Kabocha
• 4 pcs whole eggs
• 250 ml coconut milk
• 60 gr light brown sugar or palm sugar
• 1 pinch salt
• 1 pinch cinnamon powder
• 1 pc vanilla pod

Instructions

• 1 Bring the coconut milk to the boil with the grated vanilla pod.
• 2 Beat the whole eggs with the sugar, add salt and cinnamon powder.
• 3 Pour the warm coconut milk over the egg mixture and whisk to combine.
• 4 Open the top of the pumpkin with a small knife and remove the seeds.
• 5 Fill the pumpkin with the egg mix.
• 6 Steam for 45-60 minutes until the custard is cooked properly.
• 7 Cool down completely before serving.

Nutrition Info