Sangkaya fak thong (Thai pumpkin coconut custard)
A whole small squash filled with silky coconut and palm sugar custard and baked, then sliced into golden wedges.
- Time1 hr 20
- LevelMedium
- Costabout £0.37 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Slice the top off the squash like a lid and scoop out the seeds. If the base wobbles, trim a thin slice off it so it sits flat.
- 2
Whisk the eggs, coconut milk, sugar, salt, vanilla and cornflour together until the sugar dissolves. Pour through a sieve into a jug.
- 3
Stand the squash in a deep ovenproof dish and fill it with the custard to about 1 cm below the rim. Put the lid on loosely.
- 4
Pour hot water into the dish to come halfway up the squash. Cover the whole dish with foil.
- 5
Bake for 55 to 60 minutes until the squash is tender and the custard no longer wobbles when you shake it gently.
56 min 40 s - 6
Lift the squash out and cool completely, then chill for 2 hours. Cut into wedges with a sharp knife and serve cold.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.