Pumpkin and Coconut Sweet (doce de abóbora com coco)

    1 hour 15 min

    This Brazilian dish is perfect to cook on a cold day when pumpkins are in season and the crisp air outside makes us want to stay in and cook something warm and comforting.


    Washington, United States
    2 people made this

    Serves: 6 

    • 900g pumpkin, peeled, seeded and cut into large chunks
    • 400g caster sugar
    • 2 cinnamon sticks
    • 10 whole cloves
    • 450g desiccated coconut

    Prep:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Put all ingredients, except the coconut, in a large pot and cook on medium-low heat until the pumpkin is very soft, about 30 minutes stirring occasionally. Add the coconut, mix well and remove from heat. You can mash any large pieces of pumpkin with a potato masher, or, if you prefer, leave it more chunky.
    2. When it's cooled down a bit, transfer it to an air tight container and store it in the fridge. Serve it cold or at room temperature. I like to eat this sweet with a slice of feta cheese, or spread over a piece of crusty bread, always accompanied by a good cup of coffee.

    See it on my blog

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