Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This traditional sweet is a staple of Brazilian confectionery, cherished for its perfectly balanced flavor profile and ease of preparation.
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Ingredients
2 cups white sugar
1 liter full-fat milk
1 small bottle coconut milk
50 g whole cloves
2 pinches fine salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
1 liter full-fat milk
1 small bottle coconut milk
50 g whole cloves
2 pinches fine salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
Where to find ingredients
Find fresh pumpkins, milk, and coconut milk at local green markets or grocery shops in the produce and dairy aisles. For the specific queijo minas, visit specialized delicatessens or gourmet food stores; as a substitute, you may use a firm, mild white cheese like Queso Fresco or a low-salt Halloumi.
Preparation method
- Place the sugar in a large, heavy-bottomed pot.
- Cook over medium heat until it forms a light-colored caramel syrup.
- Pour in the coconut milk.
- Stir in the milk until well combined.
- Add the whole cloves to the pot.
- Season with the salt.
- Simmer the mixture for 5 minutes.
- Add the finely chopped pumpkin.
- Stir constantly until the mixture reaches a boil.
- Reduce the heat to low.
- Cook until the volume of the mixture has reduced by half.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly to ensure even distribution.
- Remove the pot from the heat.
- Allow the sweet to cool down completely.
- Serve accompanied by cubes of queijo minas.
Observations
This recipe yields a luscious, creamy dessert that beautifully marries the natural sweetness of pumpkin with the distinct texture of coconut. It is an excellent choice for serving chilled, ideally paired with a slice of mild cheese to provide a delightful contrast in flavor.
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