Brazilian recipe
Creamy pumpkin dessert with coconut (Doce de abóbora)
Learn how to make a delicious homemade pumpkin dessert with condensed milk and shredded coconut. A practical, creamy treat that is perfect served chilled.
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Ingredients
1 liter of milk
2 kg of ripe pumpkin, peeled
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
2 kg of ripe pumpkin, peeled
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
Where to find ingredients
Find fresh pumpkins, canned condensed milk, and shredded coconut at local grocery stores or produce markets in Belize. Use high-quality starch and fresh milk from the dairy aisle for the best texture.
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 it in a blender with the milk and cornstarch little by little until a smooth 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, shredded coconut, and cloves
- Place the dessert in a serving dish, garnish with a little extra coconut, let it cool, and refrigerate for a few hours before serving
Observations
This chilled pumpkin dessert is a classic and highly appreciated sweet in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible velvety texture. It is ideal for family gatherings or as a special treat after meals. Tip: use a well-ripened pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to always stir the bottom of the pan while cooking to prevent the dessert from burning.
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