Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a delicious homemade pumpkin dessert with condensed milk and grated coconut. A practical, creamy treat that is perfect when served chilled.
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Ingredients
1 litre of milk
2 kg of ripe pumpkin, peeled
480 g of sugar
100 g of grated coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
2 kg of ripe pumpkin, peeled
480 g of sugar
100 g of grated coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
Where to find ingredients
You can find fresh pumpkins and high-quality coconut products at local markets or supermarkets like Shoprite and Melcom. For a smooth consistency, choose a variety of pumpkin with bright orange flesh. If you prefer, you can use desiccated coconut as a substitute for fresh grated coconut.
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 blender with the milk and cornstarch, adding gradually until a smooth cream is obtained
- Transfer the blended mixture back to the pot and place over medium heat to cook
- Stir continuously until the dessert thickens and reaches the consistency of a very creamy porridge
- Turn off the heat and gently fold in the condensed milk, the grated 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 dish that is highly appreciated 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 treat after meals. 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 it cooks to prevent the dessert from burning.
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