Wash the pumpkin fruit.
Cut the pumpkin into shapes (your preferences, as long as it has a flat space to add cream on top) and remove the seeds (do not peel the skin).
Use a steaming pot, add water and arrange the pumpkin slices inside the pot and cook.
Scrap the coconut (do not add water) into a dish/bowl and squeeze the milk. Pour over a strainer into a small pot and add salt to taste. Place on the fire on a medium heat and stir the cream using a wooden spoon until it thickens.
After 15 minutes or so, the pumpkin should be cooked, scrap out from the pot and arrange the slices on a tray, scrap the thick cream over the slices.
Garnish with shallots.
Ready to be served.