Ingredients
- 2 lbs Pumpkin peel and cut into 1-inch cubes
- 5 cups Coconut Milk
- 1 cup Sugar
- 1 tsp Lime zest
- 2 tsp Cornstarch
- 1 1/2 cups Fernandes Black Label Rum
- 4 dashes of Angostura Aromatic Bitters
- Bayleaf Cloves, Cinnamon, Nutmeg to your preference
Instructions
- In a pot and on medium heat, add coconut milk, pumpkin and all spices and bring to a simmer.
- Add sugar and lime zest to mix.
- Once the pumpkin is cooked, make a slurry with the cornstarch by adding some of the hot liquid to the cornstarch and mix. Add mixture to the pot and continue to cook for another 5 minutes.
- In a blender, puree the pumpkin coconut milk until smooth and creamy.
- Transfer to a jug, add Fernandes Black Label Rum and a few dashes of Angostura Aromatic Bitters.
- Stir well and Enjoy!
Video
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