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.