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Brazilian recipe

Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

Discover how to prepare a delicious homemade pumpkin dessert with condensed milk and shredded coconut. A practical, creamy treat that is perfect when served chilled.

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40 min preparation 60 min cooking 20 portions 1 product views
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

Ingredients

1 liter of milk
1 ripe pumpkin weighing approximately 2 kg
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of corn starch
395 g of condensed milk

Where to find ingredients

You can find fresh pumpkins, shredded coconut, and other staple ingredients at any local wet market or supermarket chain in Singapore, such as NTUC FairPrice, Cold Storage, or Sheng Siong. If unavailable, you can substitute the pumpkin with a similar winter squash variety.

Preparation method

  1. Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
  2. Remove the mixture from the heat, let it warm, and blend in a food processor with the milk and the 45 ml of corn starch gradually until a smooth cream is obtained
  3. Transfer the blended mixture back to the pan and place over medium heat to cook
  4. Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
  5. Turn off the heat and gently fold in the 395 g of condensed milk, the 100 g of shredded coconut, and the cloves
  6. Pour the dessert into 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 perfect for family gatherings or as a sweet treat after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange color and a sweeter flavor. Remember to keep stirring the bottom of the pan while cooking to prevent the dessert from burning.
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Preparation method

Step-by-step images

Step 1

Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart

Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
Step 2

Remove the mixture from the heat, let it warm, and blend in a food processor with the milk and the 45 ml of corn starch gradually until a smooth cream is obtained

Remove the mixture from the heat, let it warm, and blend in a food processor with the milk and the 45 ml of corn starch gradually until a smooth cream is obtained
Step 3

Transfer the blended mixture back to the pan and place over medium heat to cook

Transfer the blended mixture back to the pan and place over medium heat to cook
Step 4

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
Step 5

Turn off the heat and gently fold in the 395 g of condensed milk, the 100 g of shredded coconut, and the cloves

Turn off the heat and gently fold in the 395 g of condensed milk, the 100 g of shredded coconut, and the cloves
Step 6

Pour the dessert into a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving

Pour the dessert into a serving dish, garnish with a little more coconut, let it cool, and refrigerate for a few hours before serving
Final result

Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

Creamy Pumpkin Dessert with Coconut (Doce de abóbora)

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