Bite into this silky, coconut-laced custard cradled in the sweet embrace of velvety kabocha squash! Each spoonful is a warm hug of autumn spices, caramelized sugar, and tropical flair. Our Butter Olive Oil lends an indulgent depth, while the Coconut Balsamic sneaks in with a whisper of tangy brightness, keeping the richness in check. With a toasty coconut crunch on top and a hint of Thai magic in every bite, this custard is what happens when cozy meets exotic in a dessert worth savoring. 🍂🥥✨

I N G R E D I E N T S :

• 1 small kabocha squash (or sugar pumpkin)
• 3 large eggs
• ½ cup coconut milk
• ¼ cup Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• ½ cup palm sugar (or brown sugar)
• ½ tsp salt
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1 tbsp toasted coconut flakes (for garnish)

I N S T R U C T I O N S :

1. Cut the top off the kabocha squash and scoop out the seeds and fibers. Set aside.
2. In a bowl, whisk together eggs, coconut milk, Coconut Balsamic, palm sugar, salt, vanilla, cinnamon, and nutmeg until smooth. Stir in the Butter Olive Oil for extra richness.
3. Pour the custard mixture into the hollowed-out squash, leaving a little space at the top. Place the filled squash in a steamer and steam over medium heat for about 45-50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
4. Let it cool slightly before slicing into wedges. Sprinkle with toasted coconut flakes and an extra drizzle of Coconut Balsamic for a tangy-sweet finish.