Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This traditional Brazilian pumpkin and coconut preserve is a classic dessert, cherished for its balanced flavour and straightforward preparation.
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Ingredients
2 cups white sugar
1 litre full-fat milk
200 ml coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely diced
100 g desiccated coconut
1 litre full-fat milk
200 ml coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely diced
100 g desiccated coconut
Where to find ingredients
You can find pumpkins, milk, and standard baking supplies at any local supermarket like Countdown or Pak'nSave. For the 'queijo minas', seek out specialty delis or international grocery stores that stock South American dairy products; a firm, mild cow's milk cheese like a fresh queso fresco or a mild white farmhouse cheese serves as an acceptable substitute.
Preparation method
- Place the sugar into a large, heavy-bottomed pot.
- Heat over a medium flame until it turns into a light caramel syrup.
- Pour in the coconut milk.
- Stir in the milk.
- Add the whole cloves to the liquid.
- Season with the salt.
- Keep the mixture on the heat for 5 minutes.
- Add the diced pumpkin into the pot.
- Stir constantly until the mixture reaches a boil.
- Turn the heat down to a low simmer.
- Cook until the mixture reduces significantly and the pumpkin is soft.
- Fold in the desiccated coconut.
- Mix everything thoroughly to combine the flavours.
- Take the pot off the heat.
- Allow the conserve to cool down completely.
- Serve chilled, accompanied by cubes of queijo minas.
Observations
This recipe results in a rich, textured conserve that highlights the natural sweetness of pumpkin paired with the tropical flair of coconut. It is best enjoyed chilled, ideally served with a wedge of cheese to provide a sharp, savoury contrast to the deep, candied sweetness of the dish.
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