West Indian Pumpkin Souffle

search

West Indian Pumpkin Souffle

Ingredients

  • 3 to 4 pounds calabaza
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup cream of coconut (canned)
  • 1 1/2 to 2 cups heavy whipping cream
  • 1/4 cup raisins

Instructions

Boil the calabaza in a large kettle of salted water until soft (about 25 minutes). Let cool and then peel off the skin. Preheat the oven to 350F. Use a food processor or blender to process the calabaza pulp until it is well mashed, then slowly add the sugar and coconut cream. Add the whipping cream until a medium thick consistency is reached and the mixture is smooth. Fold in raisins by hand, and then pour into a greased casserole dish and bake for thirty minutes.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window