Pumpkin with Coconut Custard


Pumpkin with Coconut Custard




Pumpkin with Coconut Custard


When it comes to pumpkin desserts, this is by far the most popular in my house. Not only do the mini pumpkins make a great presentation, but cooking the custard inside the pumpkin creates a subtle flavor infusion into the coconut custard. This is probably one of the easiest pumpkin recipes you can make; outside of the time it takes to steam the pumpkins, it only takes a few minutes to prepare.





4 small mini pumpkins or one larger 6 to 7-inch pumpkin
4 eggs
1 cup coconut milk
3/4 cup palm or white sugar
1/4 tsp salt



  1. Set up a steamer. Bring water to a full boil while you prepare the pumpkins and custard.
  2. Cut the tops off small pumpkins and clean out seeds and stringy centers. Wipe clean.
  3. Whisk the eggs until well blended. Gently whisk in the coconut milk, sugar, and salt.
  4. Place the pumpkins on the steamer rack, fitting the tops around them for support. Carefully ladle custard into pumpkins, leaving about 1/2 inch head space. The coconut custard will expand as it cooks. If you have any leftover custard, you can steam it in a heat-proof bowl along with the pumpkins.
  5. Cover steamer and steam 30 to 40 minutes, depending on the size of your pumpkins. When done, the coconut custard should be set, and a knife inserted into the custard should come out clean.


Serve warm or chilled.

*** Try using various types of squash. I love this with acorn squash!




Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

5 ★★★★★ 32 review(s)





How to Make Asian Pumpkin Custard:



Ingredients for Pumpkin with Custard
Ingredients for Pumpkin with Custard


My pumpkins are really small so I’m also using a small Golden Acorn squash (just as delicious). The small pumpkins are the perfect size for dessert and everyone can have their own individual serving. Larger pumpkins can be sliced into quarters before serving.



Clean out Pumpkins


Cut off tops of pumpkins and scoop out seeds.



Make Coconut Custard
Coconut Custard


Whisk together the eggs, coconut milk, sugar, and salt.



Fill and Steam Pumpkins
Fill and Steam Pumpkins


Place pumpkins in the steamer with the lids. Ladle the coconut custard into pumpkins and let steam for 30 to 40 minutes, until custard is set and pumpkin is soft.



Cook Until Custard is Set
Cook Until Custard is Set


When filling pumpkins, leave about 1/2″ for expansion. Custard will rise during steaming.



Pumpkin with Coconut Custard
Pumpkin with Coconut Custard



Serve warm or chilled. If you make them ahead of time and want to serve them warm, simple put them in the microwave for a minute or two to reheat.






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