Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This traditional Brazilian dessert balances the natural sweetness of pumpkin with the rich, textured bite of coconut in a smooth, comforting preserve.
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Ingredients
2 cups granulated sugar
1 liter whole milk
1 small bottle coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
1 liter whole milk
1 small bottle coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
Where to find ingredients
Find fresh pumpkins and shredded coconut in the produce or baking aisles of local supermarkets. For the authentic experience, look for queijo minas or a firm, semi-salty regional cheese at specialized dairy counters; feta or a mild white cheese can serve as a substitute if necessary.
Preparation method
- Place the sugar into a large saucepan.
- Heat over medium until a light-colored caramel syrup forms.
- Stir in the coconut milk.
- Pour in the milk.
- Add the whole cloves to the liquid.
- Season with the salt.
- Simmer the mixture for 5 minutes.
- Add the finely chopped pumpkin to the pan.
- Stir constantly until the liquid begins to reach a boil.
- Reduce the heat to low.
- Cook slowly until the mixture has reduced by half in volume.
- Fold in the shredded coconut.
- Combine all ingredients thoroughly.
- Remove the saucepan from the heat source.
- Allow the preserve to cool completely to room temperature.
- Serve chilled, accompanied by cubes of queijo minas.
Observations
This recipe creates a creamy delicacy that highlights the interplay between earthy pumpkin and fragrant coconut. It is an ideal dessert to enjoy chilled, often paired with firm cheese to provide a sharp, savory contrast to the sweetness of the preserve.
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