Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This classic Brazilian sweet pairs the earthy sweetness of pumpkin with the rich, tropical texture of shredded coconut, resulting in a balanced and comforting dessert.
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Ingredients
2 cups sugar
1 liter 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 liter 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 municipal markets or vegetable stalls. Coconut milk and staple pantry items like sugar, milk, and cloves are readily available at any local grocery store. For the authentic finish, look for 'Queijo Minas' at specialty dairy counters, though any firm, mild white cheese can serve as a substitute if the original is unavailable.
Preparation method
- Place the sugar into a large pot.
- Heat over a medium flame until it turns into a light-colored syrup.
- Add the coconut milk.
- Stir in the milk.
- Include the cloves.
- Season with the salt.
- Keep on the heat for 5 minutes.
- Add the chopped pumpkin.
- Stir constantly until the mixture begins to simmer.
- Reduce the heat to low.
- Cook until the volume of the mixture has reduced by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly.
- Remove the pot from the heat.
- Allow the sweet to cool down completely.
- Serve chilled, accompanied by cubes of queijo minas.
Observations
This recipe creates a velvety, spoonable preserve that beautifully blends the natural sweetness of pumpkin with the distinct texture of coconut. It is a time-honored treat best enjoyed chilled, often paired with a slice of mild cheese to provide a savory contrast to the sugar.
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