1Heat coconut cream and sugar in a saucepan, stirring, until the sugar is dissolved and the mixture is smooth. Cool.
2In a bowl, beat eggs well. Mix with the cooled coconut cream and a few drops of kewra water.
3Strain, then pour the mixture into a kabocha squash with the top cut off like a lid and the insides hollowed out, rinsed, and drained. Pour about 1 inch of water into a medium pot with a lid, and arrange a steamer basket inside. Place the kabocha squash in the basket and steam, with the top of the squash and the pot lid in place, until the custard is set, about 1 hour, adding water if necessary. Let cool, then slice the squash and custard into wedges as you would a cake.
Beverage pairing: Ceretto Moscato d’Asti Santo Stefano, Italy. The light effervescence of this lovely sweet white will make a pleasing contrast with the creaminess of the dessert, while the coconut will be nicely offset by the wine’s hints of pear, spice, and flowers. Serve chilled.