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Brazilian recipe

Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

Learn how to prepare this delightful homemade pumpkin dessert made with condensed milk and shredded coconut. A practical, creamy treat that is perfect served chilled.

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40 min preparation 60 min cooking 20 portions 1 product views
Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

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
395 g can of sweetened condensed milk

Where to find ingredients

You can find these ingredients at local supermarkets and fresh produce markets. Fresh pumpkins are typically available in the vegetable section, while sweetened condensed milk and coconut are standard pantry items in the baking and dairy aisles.

Preparation method

  1. Cook the peeled pumpkin with the sugar in a large pot, stirring occasionally until the pulp is very soft and falling apart
  2. Remove the mixture from the heat, let it cool slightly, and blend in a blender with the milk and cornstarch, adding them gradually until a smooth cream is obtained
  3. Transfer the blended mixture back to the pot and place over medium heat to cook
  4. Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
  5. Turn off the heat and gently fold in the condensed milk, shredded coconut, and cloves
  6. Place the dessert in 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 and highly appreciated recipe in Brazil. The combination of cooked pumpkin with condensed milk and coconut results in an irresistible velvety texture. It is ideal for serving at family gatherings or as a special treat after meals. Tip: use a well-ripened pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to stir the bottom of the pot frequently while cooking to prevent the dessert from burning.
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Preparation method

Step-by-step images

Step 1

Cook the peeled pumpkin with the sugar in a large pot, stirring occasionally until the pulp is very soft and falling apart

Cook the peeled pumpkin with the sugar in a large pot, stirring occasionally until the pulp is very soft and falling apart
Step 2

Remove the mixture from the heat, let it cool slightly, and blend in a blender with the milk and cornstarch, adding them gradually until a smooth cream is obtained

Remove the mixture from the heat, let it cool slightly, and blend in a blender with the milk and cornstarch, adding them gradually until a smooth cream is obtained
Step 3

Transfer the blended mixture back to the pot and place over medium heat to cook

Transfer the blended mixture back to the pot and place over medium heat to cook
Step 4

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
Step 5

Turn off the heat and gently fold in the condensed milk, shredded coconut, and cloves

Turn off the heat and gently fold in the condensed milk, shredded coconut, and cloves
Step 6

Place the dessert in a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving

Place the dessert in a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving
Final result

Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

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