Lao Pumpkin Coconut Custard - Smooth and creamy, this is one savoury sweet dessert that's perfect for parties and foodsharing. Vegetarian. |

Pumpkin Coconut Custard

Hailing from the mysterious countryside of Laos, Pumpkin Coconut Custard is pure sweet comfort food, Asian style. Soft, moist pumpkin is filled with creamy coconut custard then baked into sweet dessert deliciousness.
Course Dessert
Cuisine Lao
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Wandercooks


  • 1 small Jap pumpkin
  • 4 eggs
  • 270 ml just over 1 cup coconut cream
  • ½ cup caster sugar
  • 1 tsp vanilla essence
  • ½ tsp salt
  • Hot water


  • Preheat your oven to 150 degrees celsius.
  • Slice a circle into the top of your pumpkin and scoop out the seeds, then pop the hollow pumpkin in a baking dish and set aside.
  • Crack those eggs into a mixing bowl and throw in your sugar, vanilla essence and salt. Whisk whisk whisk til evenly mixed, then pour in your coconut cream and whisk a bit more.
  • Pour the creamy custard mixture into your pumpkin, and a little hot water into your baking dish (aim for a couple of centimetres / 1 inch if you can). This'll help steam the pumpkin as it bakes. Now pop it in your oven and pop the kettle on for a cup of tea. You've got an hour and a half to wait until pumpkin and custard are cooked. Don't forget to check the custard occasionally by poking in a clean knife. If it comes out clean, your custard is set!
  • Take out your pumpkin coconut custard deliciousness and allow to cool down to room temperature before slicing and serving.


Cool down your piping hot pumpkin a bit quicker by popping it in the fridge. Your pumpkin coconut custard will slice much more neatly once it's nice and cool. ;)