Thick, creamy, and unmistakably Amazonian: pijuayo turns into a spoonable dulce, similar to milk caramel, made with milk, sweetened condensed milk, and a warm hint of cinnamon. It cooks gently until glossy and dense, without rushing. Rich, comforting, and deeply regional.
Use already cooked pijuayo. Peel it, remove the central pit, and cut the flesh into medium pieces; it should feel soft under the knife, not hard or fibrous.
Warm the milk with the cinnamon stick for 6 minutes over low heat, until it smells warm and sweet. Remove the cinnamon before blending.
Blend the pijuayo with the aromatic milk and salt for 1 minute, until you get a smooth, thick cream. If large fibers remain, blend for 20 more seconds.
Transfer the cream to the pot and add the sweetened condensed milk
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat and mix in the unsalted butter until fully melted. Serve warm or let it cool to room temperature; it should be spoonable, dense, and softly glossy.
