Brazilian recipe
Creamy pumpkin dessert with coconut (Doce de abóbora)
Learn how to make a delicious 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 liter of milk
2 kg of ripe pumpkin, peeled
480 g of sugar
100 g of shredded coconut
Whole 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 shredded coconut
Whole cloves to taste
45 ml of cornstarch
395 g of condensed milk
Where to find ingredients
Find fresh pumpkins and shredded coconut at local markets or produce stalls. Condensed milk, milk, and cornstarch are readily available in the baking aisles of any local supermarket.
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 it in a blender with the milk and cornstarch until you achieve a smooth cream.
- Return the blended mixture to the pot and place it over medium heat to cook.
- Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge.
- Turn off the heat and gently fold 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 and highly appreciated sweet in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible velvety texture. It is ideal for family gatherings or as a special treat after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to stir the bottom of the pan while cooking to prevent the dessert from burning.
Ratings and comments