Brazilian recipe
Pumpkin and Coconut Sweet (Doce de moranga com coco)
This classic pumpkin and coconut preserve is a cherished traditional dessert, celebrated for its perfect balance of sweetness and rich, creamy texture.
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Ingredients
2 cups white sugar
1 litre milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
1 litre milk
1 small bottle coconut milk
50 g cloves
2 pinches salt
1.5 kg pumpkin, peeled and finely chopped
100 g shredded coconut
Where to find ingredients
You can find fresh pumpkins at local farmers' markets or the produce section of major supermarkets. Coconut milk, shredded coconut, and cloves are available in the baking or international aisles of most grocery stores.
Preparation method
- Place the sugar into a large, heavy-bottomed pot.
- Heat over medium heat until it turns into a light caramel syrup.
- Pour in the coconut milk.
- Stir in the milk until well combined.
- Add the cloves to the mixture.
- Season with the salt.
- Let it simmer for 5 minutes.
- Add the finely chopped pumpkin to the pot.
- Stir constantly until the mixture begins to boil.
- Reduce the heat to low.
- Cook until the mixture has reduced by half in volume.
- Fold in the shredded coconut.
- Mix all ingredients thoroughly.
- Remove the pot from the heat.
- Allow the preserve to cool down completely.
- Serve chilled, accompanied by cubes of firm white cheese.
Observations
This recipe yields a velvety, comforting preserve that beautifully pairs the earthiness of pumpkin with the distinct tropical essence of coconut. It is a wonderful treat to serve well-chilled, and it is traditionally enjoyed alongside a wedge of firm cheese to provide a delightful contrast of flavours.
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