Kabocha Coconut Custard is a rich and creamy dessert that combines the natural sweetness and smooth texture of kabocha squash with the richness of coconut milk. This velvety custard is gently spiced with a hint of vanilla, creating a comforting and satisfying dessert. Perfect for fall or any time you crave a warm, sweet treat, this custard is easy to make and has a delicious balance of savory squash and creamy coconut flavor.
Ingredients:
- 2 cups kabocha squash, peeled, seeded, and cubed
- 1 can (400 ml) coconut milk
- 1/2 cup sugar (adjust to taste)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp ground ginger (optional)
- Pinch of salt
Ingredients:
- 2 cups kabocha squash, peeled, seeded, and cubed
- 1 can (400 ml) coconut milk
- 1/2 cup sugar (adjust to taste)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp ground ginger (optional)
- Pinch of salt
Directions:
- Prepare the Kabocha Squash:
- Peel, seed, and cut the kabocha squash into small cubes.
- Steam the kabocha squash for about 15-20 minutes or until it becomes tender. You can also boil it in water until soft.
- Once cooked, mash the kabocha squash until smooth, and set it aside to cool.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a baking dish or custard cups with a light coating of butter or oil.
- Make the Custard Base:
- In a medium bowl, whisk together the eggs, coconut milk, sugar, vanilla extract, cinnamon, ginger, and salt until smooth.
- Add the mashed kabocha squash into the egg mixture and stir until fully combined.
- Bake the Custard:
- Pour the custard mixture into the greased baking dish or divide it evenly into individual custard cups.
- Place the baking dish or cups in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the custard cups or dish (this creates a water bath, which ensures even baking).
- Bake in the preheated oven for 40-50 minutes or until the custard is set and a knife inserted into the center comes out clean.
- Cool and Serve:
- Let the custard cool to room temperature before refrigerating it for at least 1-2 hours.
- Once chilled, serve the Kabocha Coconut Custard as a refreshing dessert.
This Kabocha Coconut Custard is a perfect blend of earthy squash and creamy coconut, making it a flavorful and satisfying dessert that’s a great way to enjoy kabocha in a sweet, comforting form. Enjoy!
