Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
A traditional Brazilian treat, this pumpkin and coconut jam is prized for its perfectly balanced sweetness and effortless preparation.
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Ingredients
2 cups of sugar
1 liter of milk
1 small bottle of coconut milk
50 g of whole cloves
2 pinches of salt
1.5 kg of pumpkin, peeled and finely chopped
100 g of shredded coconut
1 liter of milk
1 small bottle of coconut milk
50 g of whole cloves
2 pinches of salt
1.5 kg of pumpkin, peeled and finely chopped
100 g of shredded coconut
Where to find ingredients
Find fresh pumpkins and shredded coconut at your local produce market. Whole cloves and canned coconut milk are commonly found in the baking or spice aisles of local supermarkets. For the authentic finish, look for 'queijo minas' at specialized delis or use a firm, mild white cheese as a substitute.
Preparation method
- Place the sugar in a large pot.
- Heat over the stove until a light-colored caramel syrup forms.
- Add the coconut milk.
- Stir in the milk.
- Add the cloves.
- Season with the salt.
- Let it simmer for 5 minutes.
- Add the chopped pumpkin.
- Stir constantly until the mixture begins to boil.
- Reduce the heat to low.
- Cook until the mixture reduces by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly.
- Remove the pot from the heat.
- Allow the sweet to cool down completely.
- Serve chilled, accompanied by cubes of queijo minas.
Observations
This recipe creates a creamy delicacy that perfectly marries the earthy sweetness of squash with the distinctive texture of coconut. It is an excellent choice when served chilled, often paired with firm cheese to provide a delightful contrast of flavors.
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