Brazilian recipe
Brazilian Pumpkin and Coconut Sweet (Doce de Moranga com Coco)
A traditional Brazilian dessert, this creamy pumpkin and coconut sweet is celebrated for its balanced flavor and simple preparation.
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Ingredients
2 cups sugar
1 liter milk
1 small can (approx. 200ml) coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin (moranga variety), peeled and finely chopped
100 g shredded coconut
1 liter milk
1 small can (approx. 200ml) coconut milk
50 g whole cloves
2 pinches salt
1.5 kg pumpkin (moranga variety), peeled and finely chopped
100 g shredded coconut
Where to find ingredients
The star ingredient is 'moranga' pumpkin, a variety common in Brazil known for its firm flesh and sweet taste. You can find it at Brazilian or Latin American markets. If unavailable, a sugar pumpkin or butternut squash can be used as a substitute, though the texture and sweetness might vary slightly. Coconut milk is widely available in most supermarkets in the 'international foods' or baking aisles. Shredded coconut is also a pantry staple in most grocery stores.
Preparation method
- Place the sugar in a large saucepan
- Cook over medium heat until it forms a light amber caramel
- Carefully stir in the coconut milk
- Gradually add the regular milk, mixing well
- Add the whole cloves
- Season with salt
- Simmer for 5 minutes, stirring occasionally
- Add the finely chopped pumpkin
- Stir constantly until the mixture begins to boil
- Reduce the heat to low
- Cook, stirring frequently, until the mixture has reduced by half and is thick
- Stir in the shredded coconut
- Mix everything thoroughly until well combined
- Remove the saucepan from the heat
- Let the sweet cool completely
- Serve chilled, optionally with cubes of Minas cheese for a traditional pairing
Observations
This recipe yields a luscious, creamy confection that beautifully marries the sweetness of pumpkin with the texture of coconut. It's a fantastic option to serve chilled, perhaps with a side of cheese to provide a delightful flavor contrast.
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