Doce pecado dessert (Doce pecado)

1 vidro (100 ml) de coconutnut milk
1 copo (100 ml) de suco de maracujá
1 copo (100 ml) de xarope de groselha
1 lata de condensed milk
1 copo (100 ml) de cachaça
Gelo chopped to taste

Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.

Doce pecado dessert is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.

The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.