500g cubed pumpkin
1/2 cup water
1 small bottle of coconut milk
4 cups milk
1/2 cup sugar
1 teaspoon salt
1/2 cup and more
2 tablespoons cornstarch
4 tablespoons butter
500g cubed pumpkin
1/2 cup water
1 small bottle of coconut milk
4 cups milk
1/2 cup sugar
1 teaspoon salt
1/2 cup and more
2 tablespoons cornstarch
4 tablespoons butter
In a pressure cooker, place the pumpkin and water and let it cook for 20 minutes after the cooker starts to whistle
Wait until the pressure cooker cools down, open the cooker, drain the pumpkin and let it cool down
In a blender, blend the pumpkin, coconut milk, half of the milk, sugar, salt, cornstarch, and butter
Pour the mixture into a pot, heat it up low for 30 minutes, stirring constantly to prevent sticking
Transfer to a refrigerator, wait until it cools down, sprinkle with cinnamon and put in the fridge until firm.
