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 litre of milk
1 ripe pumpkin, approximately 2 kg
480 g of sugar
100 g of shredded coconut
Cloves to taste
45 ml of corn starch
1 can of condensed milk
1 ripe pumpkin, approximately 2 kg
480 g of sugar
100 g of shredded coconut
Cloves to taste
45 ml of corn starch
1 can of condensed milk
Where to find ingredients
Find the ingredients at local supermarkets in the vegetable section for fresh pumpkin and in the baking or canned goods aisles for coconut, condensed milk, and corn starch.
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 corn starch bit by bit until you obtain a smooth cream
- Transfer the blended mixture back to the pan and place 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 sweet in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible velvety texture. It is ideal for serving at 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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