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Ingredients:
- 1 cup coconut (cream of *canned*)
- 3 salt (to 4 pounds calabaza 1/2 teaspoon )
- 1 cup white sugar
- 1 1/2 cream (to 2 cups heavy whipping )
- 1/4 cup raisin (s)
- 3 salt (to 4 pounds calabaza 1/2 teaspoon )
- 1 cup white sugar
- 1 1/2 cream (to 2 cups heavy whipping )
- 1/4 cup raisin (s)
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 350°F. 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, then pour into a greased casserole dish and bake for 30 minutes
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