Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This pumpkin and coconut sweet is a traditional Brazilian dessert, prized for its perfectly balanced flavor and straightforward preparation.
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Ingredients
2 cups of sugar
1 liter of milk
1 small bottle of coconut milk
50 g of 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 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 pumpkin and shredded coconut at local produce markets or general grocery stores. The queijo minas is a traditional Brazilian cheese; if unavailable in Tonga, a mild, firm white cheese serves as a suitable substitute.
Preparation method
- Place the sugar in a large saucepan.
- Heat over a medium flame until it forms a light-colored syrup.
- Pour in the coconut milk.
- Add the milk to the mixture.
- Stir in the cloves.
- Season with the salt.
- Keep the mixture on the heat for 5 minutes.
- Add the chopped pumpkin.
- Stir constantly until the mixture begins to simmer.
- Lower the heat to a gentle simmer.
- Cook until the volume of the mixture has reduced by half.
- Incorporate the shredded coconut.
- Mix all the ingredients thoroughly.
- Remove the saucepan from the heat.
- Allow the sweet to cool completely.
- Serve accompanied by cubes of queijo minas.
Observations
This recipe results in a creamy delicacy that pairs the natural sweetness of pumpkin with the distinct texture of coconut. It is an excellent choice to serve chilled, ideally accompanied by cheese to provide a delightful contrast of flavors.
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