• 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
• 3 cups Coconut Milk
• 1 cup Palm Sugar, or to taste
• 1 tsp Salt, or to taste
• 2 packets Powdered Gelatin

Adopted from NY Times and Chez Pim

• In a medium pot, add all ingredients (EXCEPT POWDERED GELATIN) and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
• Mix powdered gelatin with a cup of water. Let stand for 5 minutes.
• Add the gelatin water to the ingredients, transfer into a stand blender and puree. Take care not to add too much at once so it does not overflow.
• Pour the puree back into the pot and continue to simmer for 5 more minutes.
• Remove from heat and pour into jam jars or molds or pre-baked pie crust. Let cool in the fridge until set. Serve once the pudding sets.