Ingredients

• thick coconut milk - 1 cup
• thin coconut milk - 1/2 cup
• milk powder - 4 tbsp
• jaggery powder - 3/4 cup or to taste
• eggs - 8
• pumpkin pieces - 1 cup
• cardamom powder - 1/2 tsp
• nutmeg powder - 1/4 tsp

How to Make Coconut Pumpkin Custard

• Steam the pumpkin pieces for 10 minutes.
• Warm thin coconut milk and mix milk powder in it. Grind the pumpkin with this milk. And mix with thick coconut milk.
• Add lightly beaten eggs. Add jaggery and stir till dissolved. Add nutmeg and cardamom.
• Pour the mixture in a pudding mould. Cover with a lid and steam for 45 minutes.
• Cool and chill in the refrigerator. Serve sliced, trickled with some honey if desired.