Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This traditional Brazilian dessert is celebrated for its balanced sweetness and the rich, velvety texture created by combining squash and coconut.
0.0 / 5 by 0 Reviews
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
Find fresh pumpkins and shredded coconut in the produce section of local supermarkets or markets. Coconut milk and cloves are typically found in the baking or spice aisles. For the queijo minas, look for mild, semi-soft white artisanal cheeses as a substitute.
Preparation method
- Place the sugar in a large pot.
- Heat over the stovetop until it turns into a light-colored caramel syrup.
- Pour in the coconut milk.
- Stir in the regular milk.
- Add the cloves.
- Season with the salt.
- Maintain over the heat for 5 minutes.
- Add the chopped pumpkin to the mixture.
- Stir constantly until the mixture begins to boil.
- Lower the heat setting on your stove.
- 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 produces a luscious, creamy confection that perfectly balances the earthy sweetness of pumpkin with the aromatic texture of coconut. It is an ideal dessert to enjoy chilled, perhaps served alongside a slice of mild white cheese to provide a delightful contrast of flavors.
Ratings and comments