Fak Tong Buad Chee
Thai Pumpkin in sweet coconut milk
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This desert can also be made with fresh thai bananas Ingredients
3 cups ripe Fak Thong - thai pumpkin
2 cups unsweetened coconut milk
3 tbs palm sugar
3 tbs. granulated sugar
1/4 - 1/2 tsp. sea salt
Method
1. Cut the Fak Thong in half
2. scoop out the seeds and peel off the skin
3. Cut the golden flesh into 1/4-inch thick sticks about 1 1/2 inches long.
1. In a saucepan, heat the coconut milk with the two kinds of sugars and salt until well blended
2. Bring to a boil
3. add the pumpkin sticks and cook over low to medium heat until tender (6 to 10 minutes) Serve warm for the best flavour. | 
