Page 199 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 Defrost the soursop pulp until it is half frozen. Make sure to break any large frozen
parts into smaller chunks.

2 Purée the soursop pulp using a blender or food processor with the crushed ice and
sugar until smooth. Divide the mixture evenly into four serving glasses or bowls.
Drizzle a few spoonfuls of evaporated milk over each glass and serve immediately.