📝 About This Recipe
A nostalgic cornerstone of Brazilian 'Festa Junina' celebrations and farmhouse kitchens, this vibrant preserve captures the soul of Minas Gerais. Slow-cooked until the pumpkin breaks down into a luscious, velvety texture, it is infused with aromatic cloves and cinnamon before being finished with fresh shredded coconut. It is a rustic yet sophisticated dessert that balances earthy sweetness with a delightful tropical crunch.
🥗 Ingredients
The Pumpkin Base
- 2 pounds Sugar Pumpkin or Kabocha Squash (peeled, seeded, and cut into 1-inch cubes)
- 2 cups Granulated Sugar (adjust slightly based on pumpkin sweetness)
- 1/4 cup Water (only if needed to start the steam)
Aromatics and Texture
- 2 pieces Cinnamon Stick (approximately 3 inches long)
- 6-8 pieces Whole Cloves (for a warm, spicy undertone)
- 1.5 cups Unsweetened Shredded Coconut (freshly grated is best, but high-quality dried works)
- 1 pinch Salt (to enhance the natural sugars)
- 1 teaspoon Vanilla Extract (optional, for modern depth)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional copper cauldron, combine the cubed pumpkin, granulated sugar, cinnamon sticks, and whole cloves.
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2
Add the 1/4 cup of water just to help the sugar dissolve initially, then place the pot over medium-low heat.
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3
Cover the pot tightly and let the pumpkin simmer for about 20-25 minutes. The pumpkin will release its own juices, creating a syrup with the sugar.
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4
Check the pot occasionally. Once the pumpkin chunks are soft and fork-tender, use a wooden spoon or a potato masher to gently break them down.
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5
Continue cooking uncovered, stirring more frequently now to prevent the sugar from scorching at the bottom of the pan.
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6
Add the pinch of salt and the shredded coconut. Stir well to incorporate the coconut thoroughly into the pumpkin mash.
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7
Reduce the heat to low. Continue to cook, stirring constantly, until the mixture thickens and begins to pull away from the bottom of the pan (this is called 'ponto de moça').
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8
The texture should be glossy and jam-like, with the pumpkin fibers completely softened into a paste.
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9
Remove the cinnamon sticks and as many cloves as you can find before finishing.
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10
Stir in the vanilla extract if using, then remove the pot from the heat.
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11
Transfer the Doce de Abóbora to a glass bowl or individual ramekins and allow it to cool to room temperature.
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12
For the best flavor development, refrigerate for at least 4 hours before serving, though it is also delicious slightly warm.
💡 Chef's Tips
Use Kabocha (Japanese pumpkin) for the most authentic Brazilian texture and deep orange color. If you prefer a 'chunkier' preserve, only mash half of the pumpkin and leave the rest in small pieces. Watch the sugar carefully toward the end; as the water evaporates, the natural sugars can burn quickly. If the pumpkin is very dry, you may need an extra splash of water, but usually, the vegetable provides enough moisture. Store in a sterilized glass jar in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Serve with a thick slice of Queijo Minas (Brazilian fresh cheese) for the classic 'Romeu e Julieta' style contrast. Top with a dollop of heavy whipped cream or 'creme de leite' to cut through the sweetness. Spread it over warm, buttered toast or crusty French bread for a decadent breakfast. Pair with a strong, small cup of Brazilian black coffee (cafezinho). Use as a filling for tarts or stuffed sweet breads.