1 small Pumpkin, about 500 g
5 Eggs
90 g Shaved palm sugar or dark brown sugar
1/2 teaspoon Salt
250 ml Thick coconut milk

Carefully cut out a 4 to 5 cm section around the stem of the pumpkin and lift it out to form the “lid”. Scoop out the seeds.Lightly beat the eggs in a mixing bowl. Add the palm sugar, salt and coconut milk and stir until the mixture is well blended.Pour the mixture into the pumpkin. Replace the “lid” and cook the whole pumpkin in a steamer over high heat for 20 to 30 minutes until the custard is set. Cool and slice to serve.

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