Brazilian recipe
Pumpkin and Coconut Jam (Doce de moranga com coco)
This traditional Brazilian dessert balances the natural sweetness of pumpkin with the rich, textured flavor of coconut.
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Ingredients
2 cups granulated sugar
1 litre whole milk
1 small bottle coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
1 litre whole milk
1 small bottle coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
Where to find ingredients
Find fresh pumpkins and coconuts in the local vegetable market (sabzi mandi) or the produce section of a modern grocery store. Whole milk and bottled coconut milk are readily available in the dairy aisle. For the Queijo Minas substitute, use a mild, semi-firm white cheese like Paneer (if firm and pressed) or a firm Feta to achieve a similar contrast.
Preparation method
- Place the sugar in a large, heavy-bottomed pot.
- Heat over a medium flame until it turns into a light-coloured caramel syrup.
- Pour in the coconut milk carefully.
- Add the fresh milk to the pot.
- Toss in the whole cloves.
- Add the pinches of salt to balance the sweetness.
- Allow the mixture to simmer for 5 minutes.
- Add the chopped pumpkin to the liquid.
- Stir continuously until the mixture begins to boil.
- Turn the heat down to a low simmer.
- Cook steadily until the mixture reduces to half of its original volume.
- Fold in the grated coconut.
- Stir thoroughly to ensure all ingredients are well combined.
- Remove the pot from the heat source.
- Allow the dessert to cool down completely at room temperature.
- Serve chilled, accompanied by cubes of firm cheese like Queijo Minas.
Observations
This recipe creates a velvety preserve that perfectly marries the earthy sweetness of pumpkin with the aromatic texture of coconut. It is a classic homemade treat, best enjoyed chilled, and pairs exceptionally well with a wedge of cheese to provide a sharp contrast to its sweet profile.
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