"Coconut milk is very low in Sodium and very high in Manganese and has a higher amount of Saturated fat, but this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. It does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils."
So now to the dessert, which I make often is
Stewed Pumpkin in Coconut Cream or Fug Thong Gaeng Buad in Thai.
Stewed means to cook (food) by simmering or slow boiling. In this dessert, pumpkin is cooked in coconut milk in slow flame. This way of making dessert is very popular in Thailand. Banana and Melons can be prepared too in this way, even dried beans such as mung beans and black beans. Different varieties of vegetables are also used for this dessert, in that pumpkin is quite common, Taro in Thai(Arbi/colocassia) is another vegetable used for this dessert. It's very easy to make and takes 10-15 minutes to cook. It is also called "four Ingredients Dessert".
Pumpkin : 1/2 cup
Coconut milk : 11/2 cup
Sugar : 2 tbsp. (optional)
A pinch of salt
Pistachios : 1/3 cup
- Wash the pumpkin and cut off the skins. Scoop out the seeds. Using a sharp knife, cut the flesh into long pieces about more than and inch long and 1/4 inch thick. (As shown in the picture)
- In a heavy bottomed pan, mix together coconut milk, 1/2 of sugar and salt. When the mixture starts to boil, add the pumpkins and simmer for 10-15 minutes or until the pumpkin is tender(the time varies depending on the firmness of pumpkin)
- Add chopped pistachios, check for the sweetness, add more sugar if needed and simmer for another 3-4 minutes. Take the pan out off heat when pumpkins are soft but not mushy and you have a thick milk sauce.
- You are done. Serve warm not cold. Can be garnished with roasted pumpkin seeds.
Sending this yummilicious dessert to Priya of Akshayapaatram who is hosting her first ever event It's A Vegan World: Thai, original brainchild of Vaishali of Holy Cow