Mombasa Pumpkin Dessert

    45 min

    This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more or less sugar to this dish, according to your taste.

    26 people made this

    Serves: 4 

    • 1 medium sugar pumpkin, seeded and cubed
    • 400g caster sugar
    • 250ml coconut milk
    • 1 teaspoon ground cardamom

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
    2. In a medium saucepan, combine the pumpkin flesh and sugar. Cook over medium-low heat until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick porridge-like consistency.

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    Reviews & ratings
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    Reviews in English (24)


    Very tasty, I only put in 120 gms of sugar and found that was plenty. The mixture did not thicken as much as I expected but I'm going to serve it with stewed apple next time and might try adding some apple to the pumpkin mix next time I make it, just a thought  -  25 Oct 2014


    This was so good! I used a can of pumpkin puree instead of a whole pumpkin and reduced the amount of sugar a bit. The cardamon gives it a nice "chai" flavor. I keep telling myself it's low-fat, but I'm not really sure!  -  21 Mar 2002  (Review from Allrecipes US | Canada)


    This was delicious! Everyone enjoyed it, including my kids. Following the advice of the other reviews I used less sugar (only half the amount called for). I also added 1/2 cup of unsweetened shredded coconut to it to thicken it up a bit and then toasted some coconut with a little sugar to put on top. Fantastic!  -  12 Oct 2005  (Review from Allrecipes US | Canada)