Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This classic Brazilian dessert balances the natural sweetness of pumpkin with the rich, textured flavor of coconut in a smooth, comforting preserve.
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Ingredients
2 cups sugar
1 liter milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
1 liter milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
Where to find ingredients
Find fresh pumpkins and basic baking staples at local grocery stores or open-air markets in your area. For the queijo minas, look for specialized cheesemongers or import sections, as it is a specific Brazilian fresh cheese; as a local substitute, you could use a firm, mild white cheese, though the authentic experience requires the original product.
Preparation method
- Place the sugar in a large heavy-bottomed pot
- Heat over medium until you achieve a light-colored caramel
- Pour in the coconut milk
- Stir in the milk
- Add the cloves
- Season with the salt
- Keep over the heat for 5 minutes
- Add the chopped pumpkin
- Stir constantly until the mixture reaches a boil
- Reduce the heat to low
- Simmer until the volume of the mixture reduces by half
- Fold in the grated coconut
- Mix all ingredients thoroughly
- Remove the pot from the heat
- Allow the sweet to cool down completely
- Serve chilled, accompanied by cubes of queijo minas
Observations
This recipe yields a creamy, traditional delicacy that pairs the earthiness of pumpkin with the distinct chewiness of coconut. It is best served chilled, often enjoyed alongside a slice of cheese to create a delightful contrast between the savory notes and the sweetness of the preserve.
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