This next Thai dessert is simple but divine. We fell in love with it two years ago during our first trip to Thailand, and I made sure to get more on our most recent trip from Pun Pun, our favorite restaurant in Chiang Mai. In Thailand this dessert is always served to us in little bowls, a practice I recommend as it is rich in both flavor and fat. For this recipe I used the common-in-Korea kabocha squash, but any winter squash with bright-orange flesh, such as acorn or even butternut will work well.
Ingredients (serves 4-6)
3 cups (approx.) pumpkin, roughly chopped
3/4 cup water
1 1/4 cup coconut cream
3-4 tablespoons raw honey, or to taste
Add all ingredients to a small saucepan over low-medium heat. Cover and simmer for 20-25 minutes (stirring occasionally), or until the pumpkin is tender and the sauce has thickened. Taste for honey, add extra if needed. Divide into several small bowls, drizzle with extra coconut cream. Serve immediately.