Tasty and tangy
Acknowledging squash — especially the Hokkaido variety — as a staple of Asian cuisine, our flavor creators have come up with an exotic mix that enhances its delicate flesh: combined with creamy coconut milk from Indonesia and intense lemongrass from Thailand, it will take your palate on a marvelous journey.
Going the extra mile
In order to develop this seasonal recipe, we have tested a dozen varieties of squash, selecting the one that offered the most outstanding Asian notes. High-quality coconut milk (24% fat content) and delicately citrusy blades of lemongrass bring the final touch to this voluptuous creation.Ingredients and nutritional values
Creamy Indonesian coconut milk