Looking for an unique twist to a traditional pumpkin dessert? How about one with a creamy coconut twist.
I usually associate pumpkins with autumnal spices such as cinnamon and nutmeg, recipes that comfort you on a cold winter day. So I didn’t expect to stumble upon them in tropical Southeast Asia. As it turns out, pumpkins are quite popular all year long in Bali, and I was fascinated to learn about how locals prepare this versatile gourd. One of the first dishes I learned to make during a cooking class at the Four Seasons in Jimbaran Bay was a pumpkin and coconut dessert called kue labu. It’s a Balinese treat that’s easy to make, tastes creamy and sweet, and has the texture of a flan or custard.
Follow the recipe below from Chef Ariana to make it at home for the holidays or for a sweet after dinner treat.
This sounds really good, I can not wait to try it. Do any of the Asian markets in Orlando carry pandan leafs?
Hey Greg!
I’m sure one of the markets down off of Mills/50 has them if they’re in season. If not, you can always use vanilla as a substitute.
How do you make the coconut treat that is pictured next to the pumpkin dessert?
Hi Cheryl! Are you asking about the bit that is in the leaf? That is just coconut ice cream on the side. 🙂