A process of producing squash (cucurbita maxima) -malunggay (moringa oleifera) cream comprising the steps of: grating the 3 pieces of medium size of matured coconut, adding lukewarm water to the grated coconut meat, extracting 3 cups of thick coconut milk, set aside, washing and peeling the squash, cooking the squash until tender, blending the cooked squash and make into 1/2-1 cup of squash puree, set aside, washing and blanching the malunggay "moringa" leaves, extracting 1/2-1 cup of malunggay "moringa" juice, set aside, combining and boiling 1 cup of cassava flour with 2 cups of water until sticky, blending coconut milk and powdered milk, adding remaining ingredients and mix thoroughly, placing the mixture in a tray, freezing the mixture until almost frozen, beating the almost frozen mixture until fluffy, putting the mixture into the desired container, and freezing at coldest temperature.
