Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This traditional pumpkin and coconut preserve is a cherished dessert, celebrated for its balanced sweetness and straightforward preparation.
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Ingredients
2 cups sugar
1 liter milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
1 liter milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g grated coconut
Where to find ingredients
Find fresh pumpkins and basic pantry staples at local markets or produce stalls. Canned coconut milk and dried grated coconut are available in the baking or international aisles of most grocery shops. For the authentic finish, serve with a firm white cheese like queijo minas, which can be found in specialized deli counters.
Preparation method
- Place the sugar in a large saucepan.
- Heat over medium heat until a light-colored syrup forms.
- Pour in the coconut milk.
- Stir in the milk.
- Add the cloves.
- Season with the salt.
- Simmer for 5 minutes.
- Add the chopped pumpkin.
- Stir constantly until the mixture begins to boil.
- Reduce the heat to low.
- Cook until the volume has reduced by half.
- Fold in the grated coconut.
- Mix all ingredients well to incorporate.
- Remove the saucepan from the heat.
- Allow the sweet to cool down completely.
- Serve chilled with cubes of queijo minas.
Observations
This recipe results in a creamy confection that marries the subtle sweetness of pumpkin with the rich, fibrous texture of coconut. It is an excellent treat to serve chilled, perhaps paired with a slice of cheese to create a delightful contrast of flavors.
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