Brazilian recipe
Pumpkin and Coconut Jam (Doce de moranga com coco)
This traditional dessert balances the natural sweetness of squash with the richness of coconut, resulting in a comforting and creamy treat.
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Ingredients
2 cups granulated sugar
1 liter whole milk
1 small bottle coconut milk
50 g whole 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 whole 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 aisle of your local grocery store. For the authentic experience, look for queijo minas or a firm, mild cow's milk cheese at specialized Brazilian import shops or gourmet international grocers.
Preparation method
- Place the sugar into a large heavy-bottomed pot.
- Heat over medium heat until it turns into a light golden syrup.
- Carefully pour in the coconut milk.
- Stir in the whole milk.
- Add the whole cloves to the pot.
- Season the mixture with the salt.
- Let it simmer for 5 minutes.
- Add the finely chopped pumpkin.
- Stir continuously until the mixture begins to boil.
- Reduce the heat to low.
- Simmer until the volume of the jam has reduced by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly to combine.
- Remove the pot from the heat.
- Allow the jam to cool down completely.
- Serve chilled, accompanied by cubes of queijo minas.
Observations
This recipe creates a velvety, spoonable preserve that highlights the earthy sweetness of pumpkin paired with the texture of shredded coconut. It is an excellent choice for a chilled dessert, best enjoyed with a slice of firm cheese to provide a sharp, savory contrast to the sweetness.
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