Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make a delicious homemade pumpkin dessert featuring condensed milk and shredded coconut. A practical, creamy treat that is perfect when served chilled.
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Ingredients
1 liter of milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of condensed milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of condensed milk
Where to find ingredients
You can find the ingredients at local supermarkets or grocery stores in the fresh produce, canned goods, and baking sections.
Preparation method
- Cook the peeled pumpkin with the sugar in a large pot, 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 until you obtain a homogeneous cream
- Transfer the blended mixture back to the pot 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 cloves
- 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 treat in Brazil. Combining cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is perfect for serving at family gatherings or as a sweet 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 pot continuously while cooking to prevent the dessert from scorching.
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