Brazilian recipe
Moranga and Coconut Jam (Doce de moranga com coco)
This classic Brazilian sweet combines the mellow sweetness of pumpkin with the rich texture of shredded coconut, creating a comforting dessert.
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Ingredients
2 cups caster sugar
1 litre full-cream milk
200 ml coconut milk
50 g whole cloves
2 pinches of salt
1.5 kg Kent or butternut pumpkin, peeled and finely chopped
100 g desiccated coconut
1 litre full-cream milk
200 ml coconut milk
50 g whole cloves
2 pinches of salt
1.5 kg Kent or butternut pumpkin, peeled and finely chopped
100 g desiccated coconut
Where to find ingredients
You can find pumpkins in the fresh produce section of your local supermarket or farmers' market. Desiccated coconut, coconut milk, and spices are readily available in the baking and international aisles. For the cheese accompaniment, look for a firm, mild curd cheese in the deli section as a local substitute for Minas cheese.
Preparation method
- Place the sugar into a large, heavy-based saucepan.
- Place over medium heat until the sugar caramelises into a light golden syrup.
- Carefully pour in the coconut milk.
- Stir in the milk until well combined.
- Add the whole cloves to the mixture.
- Season with the salt.
- Simmer the mixture for 5 minutes.
- Add the finely chopped pumpkin to the pan.
- Stir constantly until the mixture returns to a boil.
- Reduce the heat to low.
- Simmer steadily until the volume of the mixture has reduced by half.
- Fold in the desiccated coconut.
- Mix thoroughly to ensure all ingredients are evenly distributed.
- Remove the saucepan from the heat.
- Allow the sweet to cool completely to room temperature.
- Serve chilled, accompanied by cubes of firm white cheese.
Observations
This recipe results in a luscious, creamy confection that balances the natural earthiness of pumpkin with the tropical notes of coconut. It is an excellent choice for a chilled dessert, traditionally served alongside firm cheese to create a delightful contrast between sweet and salty profiles.
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