Remove any bad skin from the kabocha squash but keep all of the green skin; wash and dry.

Cut into wedges about 2 inches wide, then cut each wedge in half across the middle to get two pieces from each wedge. Lay the pumpkin in the bottom of the pan and add the water.

Cover with a glass lid and cook on medium heat until the kabocha is soft and tender when tested with a fork, but still holds it shape—about 15 minutes. Remove the lid. If there is too much water left, let it cook some more until the syrup has thickened.

Remove the kabocha pumpkin candy to a serving plate and pour the syrup on top. If desired, stir the salt into the coconut milk until combined, then pour it on the top of each kabocha candy as a garnish before serving.