Name: Pineapple atole that doesn't curdle
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/2 pineapples; 3 cups water; 4 tablespoons cornstarch; 1 cup water, to cook the pineapple; 1/2 cups sugar; 1 stick cinnamon

Preparation

20 mins

15 mins

Low

Cut the pineapple into medium cubes on a cutting board, removing the skin completely. Reserve half a cup of the chopped pineapple and blend the rest with the water and cornstarch until fully integrated. Set aside. Add the half cup of pineapple you reserved in a pot along with the rest of the water, the sugar, and a cinnamon stick. Cook until the liquid boils, stirring occasionally.