Brazilian recipe
Pumpkin and Coconut Sweet Preserve (Doce de moranga com coco)
A traditional Brazilian treat, this pumpkin and coconut preserve is prized for its balanced sweetness and smooth, comforting texture.
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Ingredients
2 cups sugar
1 liter whole milk
1 small bottle coconut milk
50 g 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 cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
Where to find ingredients
You can find fresh pumpkins and shredded coconut at local vegetable markets (sabzi mandi) or large grocery stores. Cloves and sugar are pantry staples available in any local grocer. Coconut milk is commonly sold in the canned or international goods aisle of supermarkets. For the cheese accompaniment, a firm, mild white cheese similar to fresh curd or paneer serves as an excellent substitute for the traditional Brazilian cheese.
Preparation method
- Place the sugar into a large heavy-bottomed pot.
- Heat over medium heat until it turns into a light caramel syrup.
- Pour in the coconut milk.
- Add the milk to the pot.
- Stir in the cloves.
- Season with the salt.
- Maintain the heat for 5 minutes.
- Add the chopped pumpkin to the mixture.
- Stir constantly until the mixture begins to simmer.
- Reduce the heat to a low flame.
- Cook slowly until the volume of the preserve has reduced by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly to combine.
- Remove the pot from the stove.
- Allow the preserve to cool down completely.
- Serve chilled, accompanied by cubes of mild white cheese.
Observations
This recipe yields a luscious, creamy confection that perfectly marries the earthy sweetness of pumpkin with the rich, tropical essence of coconut. It is a wonderful dessert that shines when served chilled, often paired with a slice of mild cheese to provide a delightful contrast of flavors.
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