Pumpkin Soufflé 1

Ingredients

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

Method

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