Name: Malaysian Durian Coconut Dessert Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 4 cups fresh ripe durian flesh, seeds removed (about 600 g); 400 ml full-fat coconut milk, well shaken; 200 ml water; 100 g palm sugar (gula Melaka), finely chopped; 2 pandan leaves, washed and knotted; 1/4 tsp fine sea salt; 2 tbsp cornstarch mixed with 3 tbsp cold water; 2 tbsp toasted desiccated coconut; A small drizzle of melted palm sugar syrup

Pengat Durian is a beloved Malaysian dessert that turns the famously pungent king of fruits into a silky, fragrant stew. Ripe durian flesh is gently simmered with coconut milk, palm sugar, and pandan until it reaches a custardy, pourable consistency. Served warm in small bowls, it is the ultimate indulgence during durian season.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

495 kcalCalories
21 gFat
12 gSaturated Fat
60 gCarbs
4 gFiber
27 gSugar
5 gProtein
55 mgSodium
875 mgPotassium
40 mgCalcium
2 mgIron
30 mgVitamin C
15 mcgVitamin A

Ingredients

For the stew

4 cups fresh ripe durian flesh, seeds removed (about 600 g)
400 ml full-fat coconut milk, well shaken
200 ml water
100 g palm sugar (gula Melaka), finely chopped
2 pandan leaves, washed and knotted
1/4 tsp fine sea salt
2 tbsp cornstarch mixed with 3 tbsp cold water

For serving (optional)

2 tbsp toasted desiccated coconut
A small drizzle of melted palm sugar syrup

Directions

Prepare the durian by removing all large seeds and breaking the creamy pods into rough chunks; set aside in a bowl.
In a heavy-bottomed saucepan, combine the chopped palm sugar, water, and knotted pandan leaves. Bring to a gentle simmer over medium heat, stirring until the sugar fully melts into a light amber syrup, about 3 minutes.
Add the durian flesh and stir with a wooden spoon, lightly mashing it as it warms to encourage it to break down and blend with the syrup, 3 to 4 minutes.
Pour in the coconut milk and add the salt; reduce the heat to low and stir continuously. Do not let the mixture boil or the coconut milk may split.
Slowly stir in the cornstarch slurry and continue cooking on low for another 2 to 3 minutes, until the stew thickens to a glossy, soft-custard consistency that coats the back of a spoon.
Discard the pandan leaves and taste for sweetness, stirring in a spoonful of extra palm sugar if your durian is on the milder side.
Ladle the warm stew into four small bowls or ramekins and top each with a sprinkle of toasted coconut and a light drizzle of palm sugar syrup.
Serve immediately while warm; refrigerate any leftovers in a sealed container for up to 2 days and reheat gently over low heat with a splash of coconut milk to loosen.

Cook’s Notes

Choose fully ripe durian with soft, custardy flesh for the best aroma and natural sweetness; Musang King and D24 varieties are prized choices.
When fresh durian is unavailable, thawed frozen durian pulp works well; just drain excess liquid before adding.
Keep the heat low once the coconut milk goes in — boiling can cause the milk to split and the stew to turn greasy.
Adjust the palm sugar to taste; very sweet durians like Musang King may need less, while milder varieties benefit from the full amount.
Serve with sticky rice or warm mung bean cakes for a traditional Malaysian tea-time spread.