Ingredients

Method

Cut a lid off the top of the squash and scoop out the seeds and fibers inside. Be careful to leave the flesh intact.

In a bowl, whisk together the eggs, coconut milk, palm sugar, and salt.

Pour the custard mixture into the hollowed-out squash, then replace the lid.

Steam the squash in a steamer basket over boiling water for about 45 minutes, or until the custard is set.

Let the squash cool before cutting into wedges and serving.