Guanabana Champola

Carefully peel the fresh guanabana and remove all seeds, extracting 600 grams of pure guanabana pulp. Ensure no seeds remain, as they are bitter.

In a blender, combine the 600 grams of guanabana pulp, 350 grams of whole milk, 120 grams of granulated sugar, and 2 grams of Mexican cinnamon powder.

Blend until the mixture is completely smooth and creamy. Taste the mixture and add more granulated sugar if desired, blending again to incorporate.