Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a classic, creamy pumpkin dessert with condensed milk and shredded coconut. A refreshing and practical treat perfect for chilling.
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Ingredients
1 litre milk
2 kg ripe pumpkin, peeled and chopped
480 g sugar
100 g shredded coconut
Cloves to taste
45 ml cornstarch
395 g condensed milk
2 kg ripe pumpkin, peeled and chopped
480 g sugar
100 g shredded coconut
Cloves to taste
45 ml cornstarch
395 g condensed milk
Where to find ingredients
You can find fresh, mature pumpkins at local produce markets or greengrocers. The canned milk and shredded coconut are widely available at supermarkets across Kenya in the baking and pantry aisles.
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 slightly, and blend it in a liquidiser with the milk and cornstarch until you get a smooth, homogeneous cream
- Return the blended mixture to the pan and place it over medium heat to cook
- Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
- Turn off the heat and gently fold in the condensed milk, shredded coconut, and the cloves
- Pour the dessert 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 dessert is a classic and highly appreciated sweet in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is ideal for serving at family gatherings or as a delightful 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 continuously while cooking to prevent the dessert from scorching.
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