This Kabocha recipe is so simple and easy to make. When I was little my mom used to make it for me all the time. The sweet kabocha pumpkin and top with fresh shredded coconut and sprinkle with a little bit of sea salt and sugar. It's so yummy and easy.
INGREDIENTS
1 Kabocha Pumpkin
1 Mature Coconut
Sea Salt, for sprinkling
Sugar, for sprinkling ( I normally use about 1 teaspoon for each slice of Kabocha)
DIRECTIONS
Wash kabocha with water and pat dry.
With a big sharp knife cut kabocha in half.
Scrape the seeds and all the fibers out.
Cut into 8-10 wedges.
Place kabocha in steamer and steam for about 20-25 minutes.
Meanwhile, crack open the coconut with a hammer by holding the coconut firmly with one hand, give it a whack and turn the coconut and keep hitting and turning until the coconut is cracked in half (be careful with your hands).
Shred coconut meat out with coconut shredder. Set it aside.
Once kabocha is cooked, place it on a plate.
Sprinkle just a little pinch of sea salt and top with shredded coconut and sprinkle with some sugar.
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