Cambodian Pumpkin and Coconut Milk Pudding (Num Ple Ay)

In a medium saucepan, combine the pumpkin cubes, coconut milk, palm sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the palm sugar.

Reduce the heat to low, cover, and cook for 15-20 minutes, or until the pumpkin is very tender and easily mashed with a fork.

While the pumpkin cooks, whisk together the tapioca starch and water in a small bowl to create a slurry.

Once the pumpkin is tender, use a fork or potato masher to gently mash about half of the pumpkin cubes directly in the saucepan, leaving some chunks for texture.

Increase the heat to medium-low. Slowly pour the tapioca starch slurry into the simmering pumpkin mixture, stirring constantly until the pudding thickens to your desired consistency, about 2-3 minutes. Do not boil vigorously after adding the slurry.

Remove from heat and serve warm or chilled. This pudding is delicious on its own or garnished with a sprinkle of toasted coconut flakes.