- 1 cup cornstarch
- 1 cup fresh/evaporated milk
- 1 box 42.5 g raisins (optional)
- 1 cup squash, cooked and mashed
- 3 cups coconut milk
- 1 cup sugar
Directions:
1. Combine cornstarch and milk in a bowl. Stir until completely dissolved. Add raisins. Stir to mix well. Set aside.
2. In a medium pot, combine squash, coconut milk and sugar. Bring to a boil.
3. Reduce the heat, add the cornstarch mixture. Stir constantly in one direction until the mixture are thick and no longer cloudy. Remove from heat.
4. Pour into any molder or a buttered dish and leave to cool in refrigerator for at least 1 hour before serving.
