Pumpkin in Coconut Cream

by Miss Jessica

One recipe our family enjoys and eats on a fairly regular basis is pumpkin in coconut cream (not an exciting title, I know, but it works.) Although I’ve heard that Americans use pumpkin for sweet recipes, Aussies use it more often for savory meals. Easy to make and delicious to devour, this coconut-soaked pumpkin recipe is one I hope your family will also enjoy.

You will need:

* Enough pumpkin to feed your family
* Enough canned coconut cream to cover pumpkin

(our family of six uses a 1 ½ kilo pumpkin and three 400ml cans of coconut cream)

How to cook:

Chop the pumpkin into small chunks, and put into the frypan or deep saucepan.

Cover with the coconut cream.

Bring to boil, simmer until pumpkin is soft. (Coconut cream will reduce and thicken slightly)

Serve with rice.

This is also nice with a coleslaw salad.

Enjoy!

Miss Jessica is a 14year old homeschool girl who lives in Australia. She loves the Lord and enjoys music, reading, history, computers and sewing. Jessica has a warped sense of humour and is always ready for a giggle. She helps her mum around the home and participates in the local church music team. You can find out more about Jess at her blog Little Miss Giggle.