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.
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Ingredients
1 litre milk
1 ripe pumpkin, approximately 2 kg
480 ml sugar
100 g shredded coconut
Cloves to taste
45 ml corn starch
1 can condensed milk
1 ripe pumpkin, approximately 2 kg
480 ml sugar
100 g shredded coconut
Cloves to taste
45 ml corn starch
1 can condensed milk
Where to find ingredients
You can find all these ingredients at local Indian grocery stores, vegetable markets (sabzi mandi), or supermarket chains. Shredded coconut is widely available in the dry goods section, and pumpkins are readily found in the fresh produce aisle.
Preparation method
- Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
- Remove the mixture from the heat, let it cool down slightly, and blend it in a liquidiser with the milk and corn starch gradually until you obtain a homogeneous cream
- Transfer the blended mixture back into the pan and place over medium heat to cook
- Stir constantly until the dessert thickens and acquires the consistency of a very creamy porridge
- Turn off the heat and gently incorporate the condensed milk, the shredded coconut, and the cloves
- Place the dessert in a serving dish, decorate 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 sweet in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible velvety texture. It is perfect for serving 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 keep stirring the bottom of the pan while cooking to prevent the dessert from burning.
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