Brazilian recipe
Pumpkin and Coconut Jam (Doce de moranga com coco)
This traditional Brazilian pumpkin and coconut preserve is a classic dessert, celebrated for its perfect balance of flavors and straightforward preparation.
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Ingredients
2 cups sugar
1 litre milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
1 litre milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
Where to find ingredients
Find fresh pumpkin (butternut or similar varieties) and basic pantry staples at local markets like City Market or major supermarkets across Nairobi. Coconut milk and grated coconut are readily available in the baking or international food aisles. For the authentic finish, serve with a firm local white cheese, which acts as a fantastic substitute for Queijo Minas.
Preparation method
- Place the sugar in a large saucepan.
- Heat over medium heat until it turns into a light-colored caramel syrup.
- Pour in the coconut milk.
- Stir in the milk.
- Add the cloves to the mixture.
- Season with the salt.
- Maintain the heat for 5 minutes.
- Add the chopped pumpkin.
- Stir constantly until the mixture begins to boil.
- Reduce the heat to low.
- Cook until the volume of the preserve has reduced by half.
- Fold in the grated coconut.
- Mix all ingredients thoroughly.
- Remove the pan from the heat.
- Allow the jam to cool completely.
- Serve accompanied by cubes of Queijo Minas.
Observations
This recipe yields a luscious, creamy treat that marries the natural sweetness of pumpkin with the distinct texture of coconut. It is an excellent dessert to serve chilled, especially when paired with a slice of cheese to provide a delightful contrast.
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