Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ½ lb. pumpkin, peeled
  • ½ lb. finely grated fresh coconut
  • 2


Grate the raw pumpkin and mix with the coconut, sugar, allspice, salt, raisins and corn meal. Stir in the butter. Add enough milk to make a fairly stiff batter, and beat for a minute or two. Pour into a shallow, greased baking pan and bake in a 350°F (gas 4) oven for about half an hour<