This dessert is served at markets in Thailand throughout the year.
In our part of the world, the Pacific Northwest of the US, autumn is upon us.
The harvest is in and the weather is cold and wet. Pumpkins and winter squash, in a variety of colors, are showing up in all the usual places. Holidays just around the corner, it seems like the perfect time for a nice rich dessert.
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Ingredients
–1 cup fresh water
–half of a pie pumpkin or winter squash, medium
–1 cup coconut milk. I like plain and simple, no sugar or preservatives, just coconut milk from fresh coconuts. I find it at the local Asian grocery and the coop.
–2 tbsp agave syrup. We find agave syrup locally in grocery stores and coops. You can also use rice syrup, maple syrup, or other sweeteners and adjust the amount according to your taste.
Preparation
Prepare a steamer. I’ll use about 2 cups of water in my combination, and start the water to heat.
You fix your steamer as you know how.
If you don’t have a steamer, it’s fine to boil, lightly, your squash.
While the water heats, I’ll cut the squash in half and put one half away for another time.
With the other half, I scrape out the seeds and cut off the skin.
Then, cut the squash into big chunks and add to your steamer.
When the squash is getting tender, but still has some firmness – with my steamer that’s 8-10 minutes – remove steamer from the heat and lift out the squash. If you’ve boiled it, pour off the water.
Let the squash cool.
When the squash has cooled enough to work with it, cut it into pieces the size and shape of carrot sticks.
Heat 1 cup of coconut milk and 1 cup of fresh water.
Do not let the coconut milk boil.
Drop squash sticks into hot liquid; add agave. Important: once we’ve added the coconut milk, we don’t ever let the liquid boil.
When the squash is hot, turn off the heat.
Add remaining cup of coconut milk.
Remove from heat and serve.
Serve
Squash in Coconut Milk is a different take on squash. It’s a nice addition to your holiday meals.
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