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Brazilian recipe

Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

Learn how to make a delicious homemade pumpkin dessert with condensed milk and shredded coconut. A practical, creamy treat that is perfect served chilled.

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40 min preparation 60 min cooking 20 portions 1 product views
Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

Ingredients

1 liter of milk
2 kg of ripe pumpkin, peeled
480 g of sugar
100 g of shredded coconut
Cloves to taste
45 ml of cornstarch
1 can of sweetened condensed milk

Where to find ingredients

You can find fresh pumpkins at local markets and supermarkets, usually in the produce section. Condensed milk, coconut, and cornstarch are readily available in the baking aisles of any grocery store. If shredded coconut is not available, you can grate fresh coconut as a substitute.

Preparation method

  1. Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
  2. Remove the mixture from the heat, let it cool slightly and blend it in a blender with the milk and the cornstarch little by little until you obtain a homogeneous cream
  3. Transfer the blended mixture back to the pan and place over medium heat to cook
  4. Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
  5. Turn off the heat and gently incorporate the condensed milk, the shredded coconut and the cloves
  6. Transfer the dessert to a serving dish, decorate 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 results in an irresistibly velvety texture. It is perfect to serve 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 cooking to prevent the dessert from burning.
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Preparation method

Step-by-step images

Step 1

Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart

Cook the peeled pumpkin with the sugar in a large pan, stirring occasionally until the pulp is very soft and falling apart
Step 2

Remove the mixture from the heat, let it cool slightly and blend it in a blender with the milk and the cornstarch little by little until you obtain a homogeneous cream

Remove the mixture from the heat, let it cool slightly and blend it in a blender with the milk and the cornstarch little by little until you obtain a homogeneous cream
Step 3

Transfer the blended mixture back to the pan and place over medium heat to cook

Transfer the blended mixture back to the pan and place over medium heat to cook
Step 4

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge

Stir constantly until the dessert thickens and reaches the consistency of a very creamy porridge
Step 5

Turn off the heat and gently incorporate the condensed milk, the shredded coconut and the cloves

Turn off the heat and gently incorporate the condensed milk, the shredded coconut and the cloves
Step 6

Transfer the dessert to a serving dish, decorate with a little more coconut, let it cool and refrigerate for a few hours before serving

Transfer the dessert to a serving dish, decorate with a little more coconut, let it cool and refrigerate for a few hours before serving
Final result

Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

Creamy Pumpkin and Coconut Dessert (Doce de abóbora)

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