Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to make 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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Ingredients
1 liter of milk
1 ripe pumpkin of approximately 2 kg
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of sweetened condensed milk
1 ripe pumpkin of approximately 2 kg
480 ml of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of sweetened condensed milk
Where to find ingredients
You can find the ingredients at local supermarkets or grocery stores in the produce, dairy, and baking aisles. If fresh pumpkin is unavailable, canned pumpkin purée can be used as a substitute, though fresh is the standard for this recipe.
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, wait for it to cool down slightly, and blend in a blender with the milk and cornstarch little by little until you obtain a homogeneous cream
- Transfer the blended mixture back to the pot and place over medium heat to cook
- Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
- Turn off the heat and gently incorporate the condensed milk, shredded coconut, and cloves
- Place the dessert in 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 that is highly appreciated in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is ideal to serve at 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 stir the bottom of the pot while cooking to prevent the dessert from burning.
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