Brazilian recipe
Smooth Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a luscious homemade pumpkin dessert with condensed milk and shredded coconut. A practical, velvety sweet treat that is perfect when served chilled.
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Ingredients
1 liter of milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of condensed milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of condensed milk
Where to find ingredients
You can find fresh pumpkins at local open-air markets and grocery stores. Choose heavy, firm pumpkins with vibrant skin. Shredded coconut, condensed milk, and cloves are available in the baking or canned goods aisles of any local supermarket. Cornstarch acts as the thickening agent; ensure it is fully dissolved in the liquid to prevent lumps.
Preparation method
- Cook the peeled pumpkin with the sugar in a large pot, 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 food processor with the milk and cornstarch until you obtain a smooth cream
- Transfer the blended mixture back to the pot and place over medium heat to cook
- Stir constantly until the dessert thickens and reaches the consistency of a very smooth pudding
- Turn off the heat and gently fold in the condensed milk, the shredded coconut, and the cloves
- Pour the dessert into a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving
Observations
This chilled pumpkin dessert is a classic sweet, widely enjoyed throughout Brazil. The combination of cooked pumpkin with condensed milk and coconut results in an irresistibly velvety texture. It is ideal for serving at family gatherings or as an after-meal treat. Pro 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 scorching.
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