I harvested three unripe pie pumpkins after planting the seeds late in mid-July. My intention was to grow the plants for their flowers but lo and behold, I ended up getting a few pumpkins. Here, I used the largest one to make an Asian-style coconut milk dessert, which is delicious served warm or cold. Enjoy!
1 small pie pumpkin, peeled, seeds removed, and cubed
3-1/2 cups water, divided (plus more later if preferred)
1/4 cup small tapioca pearls
1 (13.5 fluid ounces) can first pressing/unsweetened coconut milk
2 pandan leaves or 1 cinnamon stick
4 ounces palm sugar or 2 ounces palm sugar and 2 ounces light brown sugar
1/4 teaspoon salt
Place cubed pumpkin and ½ cup water in a microwavable casserole dish. Microwave covered on High for 6 to 8 minutes (stirring every 3 minutes) or until pumpkin is tender (easily pierced) but still holds its shape. Uncover and set aside until needed.
Place remaining 3 cups water in a large saucepan, cover, and bring to a boil over medium-high heat. Add tapioca pearls and cook uncovered for 15 minutes until they turn mostly translucent. Add coconut milk, pandan leaves or cinnamon stick, palm sugar (and light brown sugar if using), salt, and cooked pumpkin (including whatever water that is left in the casserole dish), and simmer for about 6 to 8 minutes (I added additional 1/2 cup water as well since I prefer the coconut milk mixture to be a little thinner). Remove saucepan from heat and let sit for at least 30 minutes to allow the flavors to meld.
Discard pandan leaves or cinnamon stick. Serve dessert warm or cold. Store leftovers in the fridge.
