Marshallese Baked Pumpkin & Coconut Cream Gratin (Iu & Pumpkin) – Authentic Marshall Islands Recipe
Velvety baked island squash bubbling in seasoned coconut cream with a golden crust.
- Country of Origin
- 🇲🇭 Marshall Islands (Micronesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Sliced kabocha squash or pumpkin, Coconut cream, Toasted coconut, Nutmeg, Ginger
Ingredients for Marshallese Baked Pumpkin & Coconut Cream Gratin (Iu & Pumpkin) (4 Servings)
- 1.25 lbs (or 2.5 cups) sliced kabocha squash or pumpkin, prepped into bite-sized pieces
- 1.5 cups coconut cream, washed and trimmed
- 1 cup toasted coconut
- 1 medium onion and 3 cloves garlic, finely minced with nutmeg
- 1.5 tbsp traditional Marshall Islands seasoning (ginger, sea salt, scallions)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, nutmeg, and ginger, sea salt, scallions for 3 minutes until fragrant.
- Combine sliced kabocha squash or pumpkin and coconut cream with the sautéed aromatics and layer evenly into the baking dish.
- Top with toasted coconut and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.