Mix coconut milk with eggs. Add rose water for flavour. Mix well with sugar. Cut the top of the pumpkin carefully as it will be used as a cap. Scoop out the inner part. Once empty fill with the coconut custard mixture. Close with the pumpkin cap. Steam this custard filled pumpkin for an hour. Refrigerate the pumpkins for 3 to 4 hours to set the custard. Cut the custard into wedges and serve.