PUMPKIN PUDDING (VEGAN)
Pumpkin Pudding
Serve: 1-2
Ingredient:
100 gram Pumpkin – chunkily chopped
120ml Thai coconut milk
100ml Water (optional)
1 tbs Coconut sugar
1 tbs Granulated sugar
1/4 tsp Salt
Method
– Cook the chopped pumpkin in the microwave for 3 minutes.
– Put the Thai coconut milk, coconut sugar and granulated sugar into a pan. Use a medium heat. Stir gently.
– Once the coconut milk is boiled. Quickly add the cooked pumpkin into the same pan, then turn the heat down to simmer for 10 minutes.
-Add the salt and stir gently. Then add the water if the consistency becomes too thick. Simmer for a further 5 minutes.
-Enjoy this creamy pumpkin pudding whilst it is lovely and warm.
Tips:
– This lovely vegan treat inspired by ‘Gang-Buat-Phug-Tong‘.
-I like pumpkin slightly al dente outside and soft inside. However, feel free to cook it a bit longer if you prefer it soft.
-Click this link if you fancy other Vegan Thai food.
