The Paleo Palate

Paleo Thai Pumpkin Custard

This is my paleo version of “Sankaya Phak Tong”, Thai Pumpkin Custard. A Thai friend of mine told me about this and I would be crazy to pass up on this dessert especially this fall.

Ingredients:

1 can of coconut cream

4 free range or pasture raised eggs

1 small pumpkin about 7 inches wide 6 inches tall, cleaned and gutted, save the lid

1/2 cup raw organic honey or palm sugar if available

1/2 stalk vanilla bean or 1 tsp vanilla

1/2 tsp cinnamon

a dash of grounded nutmeg

a pinch of salt

I couldn’t find pandan leaves so I didn’t use them.

Combine all the ingredients for the custard in a mixing bowl and mix with a whisk. If you want a smoother custard, strain it through a fine strainer. Pour the custard mixture in the pumpkin and slightly cover with the lid. Be careful not to fill it to the top because the custard expands and will overflow. You may add small bits of pumpkin on the top of the custard for flavor and aesthetics. In a large steamer, boil about 6-8 cups of water then place the pumpkin on the steamer. Cook for about 1 hour or until the custard is cooked. You’ll know when the custard is cooked if you insert a bamboo skewer in the custard and it comes out clean. The lid will cook faster than the pumpkin so remove it from the steamer halfway through the cooking. Let it cool before cutting and serving.