Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make this rich and creamy Brazilian pumpkin sweet with condensed milk and shredded coconut. A simple, refreshing dessert best served chilled.
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Ingredients
1 liter of milk
2 kg of ripe pumpkin, peeled
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
2 kg of ripe pumpkin, peeled
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
395 g of condensed milk
Where to find ingredients
You can find all ingredients at your local supermarket. Look for the pumpkin in the produce section and the remaining pantry staples in their respective aisles. You can substitute fresh coconut for the shredded one if desired, though the recipe calls for dried shredded coconut as the standard.
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 cornstarch until you obtain a smooth cream
- Transfer the blended mixture back into the pot and place over medium heat to cook
- Stir constantly until the sweet thickens and reaches the consistency of a creamy porridge
- Turn off the heat and gently fold in the condensed milk, the shredded coconut, and the cloves
- Place the dessert in a serving dish, garnish with a little extra coconut, let it cool, and refrigerate for a few hours before serving
Observations
This chilled pumpkin sweet is a classic dessert beloved across Brazil. The combination of cooked pumpkin with sweet condensed milk and coconut creates an irresistibly velvety texture. It is perfect for family gatherings or as a delicious treat after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to stir the bottom of the pot constantly while cooking to prevent the mixture from burning.
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