Sunday

Pumpkin and Coconut Brazilian Sweet - Doce de Abóbora com coco ralado

Pumpkin sweet with coconut flakes


This is a typical Brazilian desert great for fall in the US when you can find amazing pumpkins. It’s definitely a delicious comfort food and can be eaten on its own, on toast (like you'd use jams), with vanilla ice cream, cream cheese, thin slices of medium/soft cheese such as cheddar, or with soft cheese such as queso fresco.


Pumpkin sweet with cheddar


You can use any variety of pumpkin used for pumpkin pie. Here is a link to the best pumpkins for pie. https://gardenerspath.com/about-us/ 





The origin of this sweet is definitely Brazilian but three estates claim its authorship: Rio Grande do Sul, Minas Gerais e Rio de Janeiro.


The consistency and sweetness of this sweet can vary according to your taste. The amount of ‘moisture’ can also be adjusted according to taste. Leave it longer on the stove to dry it or add water if you want it with more moisture, which will look like the first picture above.


You can reduce or increase the amount of sugar to your taste. This is a very forgiving recipe.


I have also made this sweet with 'spaghetti squash' and I liked the results. The clove on top is just for decorative purposes, don't eat it. 


Spaghetti squash sweet with coconut flakes



what you need:


- 1 kg / 2 lb pumpkin peeled, seeded and cut in cubes

- 1/4 cup water

- from 250 to 400 gr sugar (0.5 to 0.9 lb) *see notes 

- 1 or 2 cinnamon sticks

- 3 cloves

- 100 grams/ 4 oz shredded coconut or coconut flakes (like in the picture above)

- 1 tbsp vanilla


Notes:


- 250 grams of sugar is about 1 heaping cup of sugar

- Coconut flakes are a larger version of shredded coconut

- You can use coconut milk instead of water



what to do:


- Place all ingredients with the exception of the coconut flakes in a medium sized pan over medium high heat.


- Once it boils turn down the heat to medium low. 


- Cook until the pumpkin is soft and the amount of liquid is to your taste. Stir occasionally. About 15 to 20 minutes.




- Add the coconut flakes and cook for 5 more minutes.


- Remove the cinnamon stick and cloves. 


- Serve at room temperature.





















updated 2022