1. Boil the squash cut into small cubes, until tender, about 10 minutes.
2. Strain it and transfer it to the blender glass. Add the coconut milk, coffee and sugar.
3. Whisk well into a cream.
4. Add the Agar Agar and whisk again until well combined.
5. Transfer the preparation to a bowl and bring to the fire.
6. While stirring, count two minutes from when you start to boil.
7. After the two minutes of boiling, remove from heat.
8. Transfer to a mold and let cool.
9. Refrigerate for at least two hours.