Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a delicious homemade pumpkin dessert with condensed milk and grated coconut. A practical, creamy treat that is perfect when served chilled.
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Ingredients
1 litre milk
2 kg ripe pumpkin
480 g sugar
100 g grated coconut
Whole cloves to taste
45 g cornstarch
395 g condensed milk
2 kg ripe pumpkin
480 g sugar
100 g grated coconut
Whole cloves to taste
45 g cornstarch
395 g condensed milk
Where to find ingredients
You can find fresh pumpkins at local markets and greengrocers. Standard ingredients like condensed milk, cornstarch, and grated coconut are readily available at any local supermarket or general food store.
Preparation method
- Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
- Remove the mixture from the heat, let it cool slightly and blend in a blender with the milk and the cornstarch gradually until a homogeneous cream is obtained
- Transfer the blended mixture back to the pan and place over medium heat to cook
- Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
- Turn off the heat and gently fold in the condensed milk, the grated coconut and the whole cloves
- Pour the dessert into a serving dish, garnish with a little more coconut, let it cool down and refrigerate for a few hours before serving
Observations
This chilled pumpkin dessert is a classic dish that is highly appreciated in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible velvety texture. It is ideal to serve at family gatherings or as a special treat after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to keep stirring the bottom of the pan while cooking to prevent the dessert from burning.
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