Brazilian recipe
Creamy Pumpkin Dessert with Coconut (Doce de abóbora)
Learn how to prepare a delicious homemade pumpkin sweet with condensed milk and shredded coconut. A practical and creamy dessert that is perfect served chilled.
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Ingredients
1 litre of milk
1 ripe pumpkin of approximately 2 kg
480 g of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of corn starch
395 g of condensed milk
1 ripe pumpkin of approximately 2 kg
480 g of sugar
100 g package of shredded coconut
Cloves to taste
45 ml of corn starch
395 g of condensed milk
Where to find ingredients
Find fresh pumpkins at local fresh produce markets or supermarket fruit and vegetable aisles. Shredded coconut, condensed milk, and corn starch are readily available in the baking or tinned goods sections of major South African supermarkets.
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 the corn starch gradually until a smooth cream is obtained
- 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 fold in the condensed milk, the shredded coconut and the cloves
- Place the dessert in a serving dish, garnish with a little more coconut, allow it to cool and chill in the fridge for a few hours before serving
Observations
This chilled pumpkin dessert is a classic and highly cherished treat in Brazil. Combining cooked pumpkin with condensed milk and coconut creates an irresistibly velvety texture. It is perfect for family gatherings or as a special indulgence after meals. Tip: use a very ripe pumpkin to ensure a vibrant orange colour and a sweeter flavour. Remember to stir the bottom of the pot while cooking to prevent the sweet from burning.
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