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Brazilian recipe

Creamy pumpkin dessert with coconut (Doce de abóbora)

Learn how to prepare a delicious homemade pumpkin dessert featuring sweetened condensed milk and shredded coconut. A practical, velvety treat that is perfect when served chilled.

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40 min preparation 60 min cooking 20 portions 1 product views
Creamy pumpkin dessert with coconut (Doce de abóbora)

Ingredients

1 liter of milk
1 ripe pumpkin weighing approximately 2 kg
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of sweetened condensed milk

Where to find ingredients

You can find fresh pumpkins and high-quality shredded coconut at local markets or major supermarkets in the produce and baking aisles. Sweetened condensed milk is widely available in the canned goods section.

Preparation method

  1. Cook the peeled pumpkin with the sugar in a large pot, stirring occasionally until the pulp is very soft and falling apart.
  2. Remove the mixture from the heat, let it cool slightly, and blend it in a blender with the milk and the 45 ml of cornstarch, adding them gradually until you obtain a homogeneous cream.
  3. Transfer the blended mixture back to the pot and place it over medium heat to cook.
  4. Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge.
  5. Turn off the heat and gently fold in the sweetened condensed milk, the shredded coconut, and the cloves.
  6. Pour the dessert into a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving.

Observations

This chilled pumpkin dessert is a classic and highly appreciated treat in Brazil. Combining cooked pumpkin with sweetened condensed milk and coconut creates an irresistibly velvety texture. It is ideal for serving at family gatherings or as a delightful pick-me-up after meals. Pro tip: use a very ripe pumpkin to ensure a vibrant orange color and a sweeter flavor profile. Remember to keep stirring the bottom of the pot while cooking to prevent the dessert from scorching.
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Preparation method

Step-by-step images

Step 1

Cook the peeled pumpkin with the sugar in a large pot, stirring occasionally until the pulp is very soft and falling apart.

Cook the peeled pumpkin with the sugar in a large pot, stirring occasionally until the pulp is very soft and falling apart.
Step 2

Remove the mixture from the heat, let it cool slightly, and blend it in a blender with the milk and the 45 ml of cornstarch, adding them gradually until you obtain a homogeneous cream.

Remove the mixture from the heat, let it cool slightly, and blend it in a blender with the milk and the 45 ml of cornstarch, adding them gradually until you obtain a homogeneous cream.
Step 3

Transfer the blended mixture back to the pot and place it over medium heat to cook.

Transfer the blended mixture back to the pot and place it over medium heat to cook.
Step 4

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge.

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge.
Step 5

Turn off the heat and gently fold in the sweetened condensed milk, the shredded coconut, and the cloves.

Turn off the heat and gently fold in the sweetened condensed milk, the shredded coconut, and the cloves.
Step 6

Pour the dessert into a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving.

Pour the dessert into a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving.
Final result

Creamy pumpkin dessert with coconut (Doce de abóbora)

Creamy pumpkin dessert with coconut (Doce de abóbora)

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