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Sweet Pumpkin Coconut Soup

Course Appetizer, Dessert
Cuisine Indonesian
Keyword kolak labu, pumpkin coconut soup, pumpkin porridge
Prep Time 20 minutes
Cook Time 20 minutes
Servings 3 people


  • ½ kg Pumpkin
  • 900 ml Water
  • 200 ml Coconut cream
  • 50 ml Coconut cream for garnish
  • 100 g Brown sugar blocks
  • 30 g Granulated sugar
  • 2 leaves Pandan
  • ½ tsp Salt


  1. Peel pumpkin and cut into bite size pieces.

  2. In a medium size pot, add water and pumpkin. Boil on medium heat.

  3. Add brown sugar blocks and tied pandan leaves. Cover the pot with the lid.

  4. Cook for 20 minutes or until the pumpkin is tender.

  5. Open the lid, add granulated sugar and salt, then stir until all mixed well.

  6. After the sugar has dissolved, turn off the heat then add coconut cream, stir until mix well.

  7. Serve the sweet pumpkin coconut soup on a bowl, garnish it with pandan leaves and coconut cream (optional).

  8. Your sweet pumpkin coconut soup is ready to serve. Enjoy!

Recipe Notes

  • You can substitute pumpkin with kabocha squash or butternut squash. Then adjust the duration of cooking according to the tenderness of the pumpkin.
  • It is best served warm. So, reheat the leftover on low heat and the coconut cream will not split.
  • Keep the sweet pumpkin coconut soup leftover in the refrigerator.