Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This pumpkin and coconut sweet is a traditional Brazilian dessert, prized for its balanced flavour profile and straightforward preparation.
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Ingredients
2 cups granulated sugar
1 litre full-cream milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
1 litre full-cream milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
Where to find ingredients
You can find fresh pumpkins and shredded coconut at local markets such as Makola or Agbogbloshie. Full-cream milk and coconut milk are available at any major supermarket or local grocery store. For an authentic touch, serve with a firm, semi-salted cheese similar to Queijo Minas; if unavailable, a mild white cheese makes a suitable substitute.
Preparation method
- Place the sugar into a large saucepan.
- Place over medium heat until you obtain a light-coloured caramel syrup.
- Stir in the coconut milk.
- Pour in the fresh milk and mix well.
- Add the cloves to the mixture.
- Season with the salt.
- Cook over heat for 5 minutes.
- Add the finely chopped pumpkin to the pan.
- Stir constantly until the mixture reaches a boil.
- Reduce the heat to low.
- Simmer until the volume of the mixture has reduced by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly to combine.
- Remove the saucepan from the heat.
- Allow the sweet to cool down completely.
- Serve chilled, accompanied by cubes of Queijo Minas.
Observations
This recipe yields a creamy delicacy that perfectly pairs the natural sweetness of pumpkin with the distinct texture of coconut. It is an excellent choice to serve chilled, often accompanied by cheese to create a delightful contrast in flavours.
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