2 kg of pumpkin, cubed into 3 cm pieces
1 cup of water
4 cups of sugar
2 cups of fresh shredded coconut (260 g)
2 kg of pumpkin, cubed into 3 cm pieces
1 cup of water
4 cups of sugar
2 cups of fresh shredded coconut (260 g)
In a large saucepan, bring the first two ingredients to a boil over high heat, stirring occasionally, until the pumpkin is fully broken down and the liquid has evaporated
Add the sugar and cook, stirring constantly, until it dissolves
Mix in the coconut and let it simmer until the custard comes loose from the bottom of the pan, becoming creamy and shiny
Pour into a serving dish, let it cool, and serve.
