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Brazilian recipe

Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

Learn how to prepare 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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40 min preparation 60 min cooking 20 portions 1 product views
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

Ingredients

1 liter of milk
1 ripe pumpkin of approximately 2 kg
480 g of sugar
100 g of shredded coconut
Cloves to taste
45 g of cornstarch
395 g of condensed milk

Where to find ingredients

Find fresh pumpkins in the produce section of local markets. Condensed milk, coconut, and other pantry staples are available in the baking aisle of any supermarket. For a substitution, canned pumpkin puree can be used if fresh pumpkin is not available, though the texture may vary slightly.

Preparation method

  1. Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
  2. Remove the mixture from the heat, let it cool down, and blend in a blender with the milk and cornstarch, adding gradually until a homogeneous cream is obtained
  3. Transfer the blended mixture back to the pan and place it over medium heat to cook
  4. Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
  5. Turn off the heat and gently fold in the condensed milk, the shredded coconut, and the cloves
  6. Place the dessert in 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 irresistible velvety texture. It is ideal for family gatherings or as a little 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 it cooks to prevent the dessert from burning.
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Preparation method

Step-by-step images

Step 1

Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart

Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
Step 2

Remove the mixture from the heat, let it cool down, and blend in a blender with the milk and cornstarch, adding gradually until a homogeneous cream is obtained

Remove the mixture from the heat, let it cool down, and blend in a blender with the milk and cornstarch, adding gradually until a homogeneous cream is obtained
Step 3

Transfer the blended mixture back to the pan and place it over medium heat to cook

Transfer the blended mixture back to the pan and place it over medium heat to cook
Step 4

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
Step 5

Turn off the heat and gently fold in the condensed milk, the shredded coconut, and the cloves

Turn off the heat and gently fold in the condensed milk, the shredded coconut, and the cloves
Step 6

Place the dessert in a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving

Place the dessert in a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving
Final result

Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

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