Pumpkin Coconut Custard - Southeast Asian Dessert
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Southeast Asian dessert of soft pumpkin filled with creamy coconut custard and baked until golden. Rich, comforting, and naturally sweet with vanilla and egg custard. Serve as a warm or chilled dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 small Japanese pumpkin (aka kabocha (or similar))
- 4 eggs
- 270 ml coconut cream (just over 1 cup )
- ½ cup caster sugar / superfine sugar
- 1 tsp vanilla essence
- ½ tsp salt
- 2 cups hot water
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 148mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1022mg
- Calcium
- 69mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.