Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to prepare a delicious homemade pumpkin dessert featuring condensed milk and shredded coconut. A practical, creamy treat that is perfect when served chilled.
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Ingredients
1 liter milk
2 kg ripe pumpkin
480 g sugar
100 g shredded coconut
Whole cloves to taste
45 ml cornstarch
395 g condensed milk
2 kg ripe pumpkin
480 g sugar
100 g shredded coconut
Whole cloves to taste
45 ml cornstarch
395 g condensed milk
Where to find ingredients
Find fresh pumpkins and common pantry staples at local markets and grocery stores. Choose firm, ripe pumpkins for the best results, and look for standard shredded coconut in the baking aisle.
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, let it cool slightly, and blend in a blender with the milk and cornstarch little by little until you achieve 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 and highly appreciated sweet in Brazil. The combination of cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is perfect for family gatherings or as a delightful 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 cooking to prevent the dessert from burning.
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