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Thai Dessert

Thai cuisine with Ratcha: Pumpkin in sweet coconut milk

Serves 4


600 gr pumpkin
1 l coconut milk
100 gr palm sugar
80 gr sugar
1 tsp salt
1 l water



  • Clean the pumpkin and cut in pieces: about 1 cm thick and 3 cm long.
  • Boil ⅔ of the coconut milk then add palm sugar, sugar and salt, keep for about 20 mins on medium low heat
  • Add pumpkin and boil again for about 30 mins with medium low heat. Once the pumpkin is cooked add the rest of the coconut milk, set the stove to high heat until it’s boiling again then turn it off.



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