Butternut Squash in Coconut Milk Dessert

This Butternut Squash in Coconut Milk Dessert is delicious, comforting, light, and super easy to prepare. You have to try it to believe it! It is also one of my favorites! Growing up, my mom would lovingly make desserts like this using ingredients such as banana, sweet potato, and taro, sometimes combining both—though she always kept bananas separate, as they tasted best on their own. Her creations were always perfect and flavorful, and she still makes them today. Inspired by her, I simplify and create my own version, preserving the essence of her foundation.

The Ingredients for making Butternut Squash in Coconut Milk

The ingredients for this Butternut Squash in Coconut Milk are wonderfully simple: coconut milk, palm sugar paste or palm sugar blocks, pandan leaves, water, and some salt. That’s all you need to create this comforting dessert!

Butternut Squash

Every pumpkin season, I like to make the most of it by trying different dishes, and this Butternut Squash in Coconut Milk Dessert is one of my favorites. It’s a simple, comforting treat that always hits the spot. While I enjoy desserts now and then, I prefer them light and not too sweet—and I’m glad my family has a similar taste. I once tried making this with Hokkaido pumpkin, but it didn’t have the natural sweetness I was hoping for. Switching to butternut squash made all the difference—it’s naturally sweeter, which means I can use less sugar, and the flavor turned out just right!

Palm Sugar Paste

I usually use palm sugar blocks for desserts like this, but this time I tried palm sugar paste for the first time. Both types of sugar taste great, but I have to say—the paste is even better. It melts right into the coconut milk, no chopping or waiting required, which makes the process so much quicker and easier.

Pandan Leaves

I absolutely love pandan leaves! Their natural sweetness and soft, fragrant aroma make desserts taste incredible. Pandan leaves are widely used in Southeast Asian cuisine, especially in sweet dishes, and work beautifully, whether fresh or frozen. You can often find frozen ones at Asian grocery stores.

How to make Butternut Squash in Coconut Milk Dessert

• Rinse the butternut squash, peel the skin, cut it in half, scoop out the seeds, and chop into bite-size pieces. 
• Add chopped Butternut into a medium-sized pot, and add water.
• Cut the pandan leaves into about 18cm lengths and tie them into knots.
• In a medium-sized pot, bring water, Pandan leaves, and butternut squash cubes to a boil on medium heat for about 5 minutes. 
• Add salt, palm sugar paste, and coconut milk. Stir gently to incorporate and let it simmer for about 10 minutes or until squash is fork tender. Remove the pandan leaves. 
• Taste and add more sugar if desired. 
• Turn off the heat, and serve the dessert warm in a small bowl.

Tips & Notes

• This dessert is best enjoyed fresh and warm, but it’s also delicious when chilled. 
• You can store it in an airtight container in the fridge for up to a week.
• To reheat, simply microwave a portion until it’s lukewarm—avoid making it too hot.
• Pandan leaves give the dessert a gentle, fragrant aroma, whether you use fresh or frozen. If you don’t have any or choose to skip them, the dessert will still be delicious.
• Palm sugar paste gives a rich, caramel-like sweetness, and so does palm sugar in blocks, but you can easily swap it with brown sugar or regular granulated sugar.
• If you like a creamier consistency, simply use less water and add more coconut milk to suit your taste.

Stay Connected!

If you tried this Butternut Squash in Coconut Milk Dessert, I’d love to hear your thoughts! Please rate the recipe and leave a comment below. And if you enjoyed it, feel free to share it with friends and family!

Butternut Squash in Coconut Milk Dessert

Simplysoal

This Butternut Squash in Coconut Milk Dessert is delicious, comforting, light, and super easy to prepare. You have to try it to believe it!

5 from 1 vote

Print Pin Rate

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 8

Equipment

• medium size pot

Ingredients

  

• 1 medium Butternut Squash makes about 800g after chopping
• 4 Pandan leaves (18cm length)
• 4-5 tbsp Palm sugar paste
• 1/2 tsp Salt
• 250 ml Coconut milk
• 500 ml Water

Instructions

 

• Rinse the butternut squash, peel the skin, cut it in half, scoop out the seeds, and chop into bite-size pieces
• Cut the pandan leaves into about 18cm lengths and tie them into knots.
• In a medium-sized pot, bring water, Pandan leaves, and butternut squash cubes to boil on medium heat for about 5 minutes.
• Add salt, palm sugar paste, and coconut milk. Stir gently to incorporate and let it simmer for about 10 minutes or until squash is fork tender. Remove the pandan leaves.
• Taste and add more sugar if desired.
• Turn off the heat, and serve the dessert warm in a small bowl.

Notes

1. Pandan leaves add a delightful fragrance to the dessert, whether you use fresh or frozen ones. If they’re unavailable or you choose to skip them, the dish will still turn out great.
2. Palm sugar paste lends a deep, sweet flavor, but brown sugar or granulated sugar works perfectly as an alternative.
3. For a creamier texture, reduce the water and increase the amount of coconut milk to your liking.