This vegetarian dish from Viet De Lites is a textural sensation, pairing smooth baked pumpkin and coconut cream with crispy sweet potato and roasted shredded coconut.
1. Preheat the oven to 160°C.
2. Peel and cut the pumpkin into 3-cm wide slices. Bake the pumpkin for 10 minutes until just tender.
3. Using a peeler, create ribbons with the sweet potato. Line a baking tray with baking paper and scatter with sweet potato ribbons. Bake until crispy.
4. Top the baked pumpkin with coconut cream, roasted shredded coconut and the sweet potato chips.