Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a delicious homemade pumpkin dessert with condensed milk and shredded coconut. A practical, creamy treat that is perfect served chilled.
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Ingredients
1 liter of milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
Where to find ingredients
Find fresh pumpkins and high-quality coconut at local produce markets or greengrocers. Standard pantry staples like condensed milk, cornstarch, and sugar are readily available in any large supermarket's baking or dairy 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 blender with the milk and cornstarch, adding them gradually until you obtain a homogeneous cream.
- Transfer the blended mixture back into 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, the shredded coconut, and the cloves.
- Pour the dessert into a serving dish, garnish with a little extra coconut, let it cool, and refrigerate for a few hours before serving.
Observations
This chilled pumpkin dessert is a classic and highly appreciated treat in Brazil. Combining cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is perfect for family gatherings or as a special 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 cooking to prevent the dessert from burning.
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