Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to prepare a delicious homemade pumpkin dessert with condensed milk and shredded coconut. A practical and creamy treat that is perfect when served chilled.
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Ingredients
1 liter milk
2 kg ripe pumpkin, peeled
480 g sugar
100 g shredded coconut
Whole cloves to taste
45 ml cornstarch
395 g condensed milk
2 kg ripe pumpkin, peeled
480 g sugar
100 g shredded coconut
Whole cloves to taste
45 ml cornstarch
395 g condensed milk
Where to find ingredients
You can find fresh pumpkins and high-quality coconut products at local Tanzanian markets, such as Kariakoo Market in Dar es Salaam, or in the fresh produce and baking aisles of major supermarkets.
Preparation method
- Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
- Remove the mixture from the heat, let it cool slightly, and blend it in a processor with the milk and cornstarch, adding them gradually until you obtain a smooth cream
- Transfer the blended mixture back to the pan and place it 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 fold in the condensed milk, shredded coconut, and cloves
- Place the dessert in a serving dish, garnish with a little extra coconut, let it cool, and refrigerate for a few hours before serving
Observations
This chilled pumpkin dessert is a classic and highly appreciated recipe in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistible, velvet-like texture. It is ideal for serving at family gatherings or as a special 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 it cooks to prevent the dessert from burning.
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