Brazilian recipe
Pumpkin and Coconut Jam (Doce de moranga com coco)
A traditional Brazilian treat, this pumpkin and coconut preserve is prized for its balanced sweetness and velvety consistency.
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Ingredients
2 cups sugar
1 liter whole milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
1 liter whole milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
Where to find ingredients
Find fresh pumpkins and shredded coconut in the produce or baking aisles of local supermarkets. Cloves and coconut milk are readily available in the spices or international sections. For the traditional pairing, queijo minas can be found in the deli or cheese department; if unavailable, a firm, slightly salty white cheese works as a suitable substitute.
Preparation method
- Place the sugar into a large pot.
- Heat over a medium flame until it turns into a light-colored syrup.
- Pour in the coconut milk.
- Stir in the milk.
- Add the cloves to the pot.
- Season with the salt.
- Simmer for 5 minutes.
- Add the finely chopped pumpkin.
- Stir constantly until the mixture reaches a boil.
- Lower the heat to a simmer.
- Cook until the volume of the mixture has reduced by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly.
- Remove the pot from the heat.
- Allow the preserve to cool completely.
- Serve chilled, accompanied by cubes of queijo minas.
Observations
This recipe creates a rich, creamy delicacy that perfectly marries the earthy sweetness of pumpkin with the distinct tropical texture of coconut. It is an excellent choice for serving chilled, traditionally accompanied by a slice of cheese to provide a sharp, salty contrast to its deep, caramelized flavor.
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