Pengat Labu (Pumpkin in Coconut Cream) is a famous sweet dessert among the Nyonya/Peranakan.
This coconut cream dessert which commonly contains pumpkin and tapioca pearls (sago) since today I'm cooking the low-carb version so I have omitted the tapioca pearls.

Who can resist a bowl of creamy pumpkin dessert, it is so versatile that you can have it warm on a rainy day or chill it in the refrigerator and serve it on hot afternoon.
This is one of the always-go-to recipe because I love the creaminess that comes from the coconut cream and softened pumpkin - what a perfect match!

This dessert is really simple to cook, so let's get started!
Pengat Labu (Pumpkin in Coconut Cream)
(Serves: 3)
Ingredients:
400 gm Pumpkin
1 tsp Salt
1 small pack of Coconut Cream (160ml - 200ml)
3 tbsp Monk Fruit Sweetener (optional)

*Toppings (optional):
 Cacao Nibs
 Toasted Coconut Flakes

Directions:

1. Cut pumpkin into cubes (with or without skin).
   
2. Place pumpkin cubes, salt and sweetener in a pot and cover with water. 
   
3. Cook in low-medium heat until the pumpkin cubes are tender but not too soft or mushy.
4. Remove the pot from heat.
5. Optional step: Remove 1/3 of the water to create a thick and creamy coconut soup.
6. Gently stir in the coconut cream.
    
   
7. Serve it warm or cold (chill in the refrigerator).