Brazilian recipe
Creamy Pumpkin Pudding with Coconut (Doce de abóbora)
Learn how to prepare this delightful homemade pumpkin pudding featuring condensed milk and shredded coconut. A practical, velvety dessert that is perfect when served chilled.
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Ingredients
1 litre milk
1 ripe pumpkin weighing approximately 2 kg
480 g sugar
100 g shredded coconut
Cloves to taste
45 ml cornstarch
395 g condensed milk
1 ripe pumpkin weighing approximately 2 kg
480 g sugar
100 g shredded coconut
Cloves to taste
45 ml cornstarch
395 g condensed milk
Where to find ingredients
You can find all these ingredients at local Irish supermarkets. Look for fresh pumpkin in the produce section, and canned condensed milk along with shredded coconut in the baking aisle.
Preparation method
- Cook the peeled pumpkin with the sugar in a large saucepan, 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 liquidizer with the milk and the 45 ml cornstarch little by little until you obtain a smooth cream
- Transfer the blended mixture back to the saucepan and place over medium heat to cook
- Stir constantly until the pudding thickens and acquires the consistency of a very creamy porridge
- Turn off the heat and gently fold in the 395 g condensed milk, the 100 g shredded coconut and the cloves
- Pour the pudding into a serving dish, garnish with a little more coconut, let it cool and refrigerate for a few hours before serving
Observations
This chilled pumpkin pudding is a classic dessert highly cherished in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible velvety texture. It is ideal to serve at 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.
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