Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a luscious homemade pumpkin dessert with condensed milk and shredded coconut. A practical, creamy treat that is perfect when served chilled.
0.0 / 5 by 0 Reviews
Ingredients
1 litre of milk
2 kg of ripe pumpkin, peeled
480 g of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornflour
397 g of condensed milk
2 kg of ripe pumpkin, peeled
480 g of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornflour
397 g of condensed milk
Where to find ingredients
You can find fresh, firm pumpkins at most greengrocers or supermarket produce sections. For the condensed milk and shredded coconut, check the baking or international foods aisle in any major supermarket. Cornflour is widely available in the home baking section.
Preparation method
- Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the flesh is very soft and falling apart
- Remove the mixture from the heat, allow it to cool slightly, and blend in a food processor with the milk and cornflour gradually until a smooth cream is obtained
- Return the blended mixture 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
- Remove from the heat and gently stir in the condensed milk, shredded coconut and the cloves
- Transfer the dessert to 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 sweet that is widely enjoyed in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is ideal for serving at family gatherings or as a special treat after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange colour and a sweeter flavour. Remember to stir the bottom of the pan continuously while cooking to prevent the dessert from burning.
Ratings and comments