Magical Pumpkin in Coconut Sauce

I famously had a very similar side dish once in Nairobi which you can read all about in the The Spinach Dish From the Mystical House in Nairobi's Forest. It is a lovely, slightly sweet side dish with a delicate coconut aftertaste. It is absolutely lovely served with main dishes that include spinach, especially Indian and African food.

Magical pumpkin pieces in coconut milk, served in an African bowl

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Magical Pumpkin in Coconut Sauce

Serves 4 as a side dish


  • 200 grams (7 oz) pumpkin (weight before preperation), peeled and cooked
  • 50 millilitres (2¾ fluid oz) coconut milk
  • 1 teaspoon salt (Himalaya or sea salt)


  1. Peel the pumpkin, scoop out the seeds and cut the flesh into small chunks (bite size). Place the chopped pumpkin in a saucepan, fill up with water and cook for 15 minutes (or until fairly soft).
  2. Drain the pumpkin and place in the saucepan again.
  3. Add 50 millilitres coconut milk and 1 teaspoon salt.
  4. Heat well but do not boil.
  5. Serve warm


  • You can use winter squash or butternut squash instead of pumpkin.