1 cup cornstarch
3 cups coconut milk (second extraction)
1 cup coconut milk (first extraction)
1 1/2 cups squash, boiled and mashed
1/4 teaspoon vanilla
Mix cornstarch and 1 cup coconut milk (second extraction)
Mix the 2 cups more.
Add coconut milk (first extraction), squash, sugar, and vanilla.
Mix thoroughly and pass through a sieve.
Cook over low fire, continually mixing until it becomes thick.
Put in molds, let cool.
Put “budbud” on top when served.
To prepare budbud:
1/3 cup sugar for every 1 cup coconut meal. Roast in carajay until golden brown.