Pumpkin-coconut custard

Pumpkin-coconut custard (สังขยาฟักทอง, sangkhaya fak thong, ; សង់ខ្យាល្ពៅ, sankhya lapov; ສັງຂະຫຍາໝາກອຶ, sangkhanya mak-u, ;, , sangkhaya bak-u) is a Southeast Asian dessert, consisting of a coconut custard steam-baked in a whole pumpkin or kabocha. It was created by Maria Guyomar de Pinha in Ayutthaya Kingdom in 17th century as an adaptation of a Portuguese egg-based dessert.

In Thailand, it is a popular dessert that is often sold in fresh food markets and as street food. In Cambodia, the pumpkin-coconut custard is also sold in markets and confectionery stores often by the slice. It is the centerpiece of Cambodian New Year tables. In Laos, the dessert is a very common market food as well.