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 when served chilled.
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Ingredients
1 litre of milk
1 ripe pumpkin, approximately 2 kg
480 ml of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of cornflour
1 can 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 cornflour
1 can of condensed milk
Where to find ingredients
You can find fresh pumpkins and canned condensed milk in the produce and baking aisles of any local supermarket. Shredded coconut and other pantry staples are readily available in the baking section.
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 in a food processor with the milk and cornflour little by little until you have a smooth cream
- Transfer the blended mixture back to the pot and place over medium heat to cook
- Stir constantly until the mixture 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 mixture in a serving dish, garnish with a little extra coconut, let it cool down and refrigerate for a few hours before serving
Observations
This chilled pumpkin dessert is a classic and highly prized 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 indulgence after a meal. Tip: use a very ripe pumpkin to ensure a vibrant orange colour and a sweeter flavour. Remember to keep stirring the bottom of the pan while cooking to prevent the dessert from burning.
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