Pengat Labu (Pumpkin in Coconut Cream)
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:
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 dessert is really simple to cook, so let's get started!
(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:
- Cut pumpkin into cubes (with or without skin).
- Place pumpkin cubes, salt and sweetener in a pot and cover with water.
- Cook in low-medium heat until the pumpkin cubes are tender but not too soft or mushy.
- Remove the pot from heat.
- Optional step: Remove 1/3 of the water to create a thick and creamy coconut soup.
- Gently stir in the coconut cream.
- Serve it warm or cold (chill in the refrigerator).
1 comments
Cooking takes time, even for a publisher who provides book publishing services at The American Book Publishing. I have too much on my plate to cook for myself. However, now that I've discovered the ideal recipe, I'll try it once a week.
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