Brazilian recipe
Creamy pumpkin dessert with coconut (Doce de abóbora)
Discover how to prepare this classic homemade pumpkin dessert with condensed milk and shredded coconut. A practical, creamy treat that is perfect served chilled.
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Ingredients
1 liter milk
1 ripe pumpkin weighing approximately 2 kg
480 ml sugar
100 g shredded coconut
Cloves to taste
45 ml cornstarch
395 g condensed milk
1 ripe pumpkin weighing approximately 2 kg
480 ml sugar
100 g shredded coconut
Cloves to taste
45 ml cornstarch
395 g condensed milk
Where to find ingredients
You can find these ingredients at local supermarkets in the produce and dairy aisles, and bulk food sections. If fresh coconut is unavailable, shredded desiccated coconut is a suitable substitute.
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 in a food processor with the milk and cornstarch little by little 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 dish widely enjoyed in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is ideal for serving at family gatherings or as a delightful treat after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to always scrape the bottom of the pan while cooking to prevent the dessert from burning.
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