Thai Pumpkin in Coconut Milk | Fakthong Gang Buad | ฟักทองแกงบวด

two bowls of Thai pumpkin in coconut milk

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Thai Pumpkin in Coconut Milk | Fakthong Gang Buad | ฟักทองแกงบวด

This quick and easy Thai pumpkin in coconut milk is the perfect sweet and creamy ending to any meal, no matter the season. Made with just a few simple ingredients, it's a delightful treat that comes together in no time!

Prep Time10

Cook Time15

Total Time10

Course: Dessert

Cuisine: Asian, Southeast Asian, Thai

Servings: servings

Calories: 129kcal

Author: Nart

Ingredients

17.6 ounces pumpkin
1 cup Thai dessert scented coconut milk
1 cup water
½ cup sugar
½ teaspoon salt

US Customary - Metric

Instructions

Wash the pumpkin. Cut it in half and scoop the seeds out. Then cut into bite-sized pieces, leaving the skin on or cutting it off, depending on your preference.
Add coconut milk and water to a small saucepan over medium heat. Then add sugar and salt. Stir to incorporate.
Add bite-sized pieces of pumpkin to the pan and allow to simmer in the sweetened coconut milk until they are fork tender, about 15 minutes. Serve while still hot.

Notes

While you can remove all of the pumpkin skin off, most Thai people would leave some on for a pop of color. If you want to make this dessert look more appealing, you might want to leave some pumpkin skin on.
A nice scent can really help elevate fakthong gang buad. If you can't find candle scented coconut milk, you'll want to use pandan to flavor the coconut milk. Fresh or dried pandan leaves both work really well. To use, tie 2-3 leaves into a knot and add them to the coconut milk and pumpkin while it's cooking. Make sure you discard them before you serve the dessert.

Nutrition