500 g of squash cut into cubes
1/2 cup of water
1 small glass of coconut milk
2 cups of milk
1/2 cup of sugar
1 teaspoon of salt
2 tablespoons of cornstarch
4 tablespoons of butter
To sprinkle, Cinnamon to taste
500 g of squash cut into cubes
1/2 cup of water
1 small glass of coconut milk
2 cups of milk
1/2 cup of sugar
1 teaspoon of salt
2 tablespoons of cornstarch
4 tablespoons of butter
To sprinkle, Cinnamon to taste
In a pressure cooker, place the squash and water, and let it cook for 20 minutes after the pressure starts to rise
Wait for the pressure to come out, open the lid, drain the squash and let it cool down
In a blender, blend the squash, coconut milk, milk, sugar, salt, cornstarch, and butter
Pour the mixture into a pan, bring to a simmer, and let it thicken for 30 minutes over low heat, stirring occasionally to prevent sticking
If needed, add more milk until it reaches the desired consistency
Transfer to a refrigerator, wait for it to cool down, sprinkle with cinnamon, and refrigerate to firm up.
