Coconut Custard In Pumpkin Recipe

Coconut Custard In Pumpkin Recipe


1 small pumpkin

10 chicken or duck eggs

1.5 cups of palm chicken

2 cups of thin coconut milk


Slice off the top of the pumpkin and remove carefully. Clean out the seeds. Whisk the eggs, sugar and coconut milk together in a bowl until frothy. Leave to stand for 15 minutes. Then using a muslin, strain into the pumpkin. Steam for 30 minutes in a steamer. Also steam the removed top part of the pumpkin together. The custard is cooked when a skewer comes out clean. Put pumpkin in the refrigerator to cool overnight. Replace the top part of the pumpkin, and cut into wedges before serving.

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