Ingredients:

3 cups kabocha pumpkin (diced into 1" squares and baked until tender)

1 cup coconut milk (Thai brand)

1/2 cup applesauce

2 tsp cinnamon

1 tsp nutmeg

Instructions: Place cooked kabocha pumpkin, coconut milk, applesauce, cinnamon and nutmeg in a food processor. Blend until all ingredients ocme together in a smooth consistency. Serve warm or chilled.

Information about the fundraiser:
April 19, 2007
6:30 p.m.
Susanna Wesley Community Center
Cost $100
If you donate, you are purchasing a ticket for a member of the Kalihi community to attend. The event benefits the non-profit Susanna Wesley Center. Contact Chef Paul Onishi at Farrington High School's ALC Program at 722-9782.