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Brazilian pumpkin and coconut dessert recipe

Brazilian pumpkin and coconut dessert recipe


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  • Recipes
  • Dish type
  • Dessert

This easy Brazilian pumpkin dessert with coconut uses very few ingredients, 5 to be exact, and is usually eaten with queso fresco and bread.

2 people made this

IngredientsServes: 6

  • 1 (1kg) fresh pumpkin, peeled and cut into chunks
  • 400g caster sugar
  • 2 cinnamon sticks
  • 10 whole cloves
  • 140g desiccated coconut

MethodPrep:10min ›Cook:30min ›Extra time:10min › Ready in:50min

  1. Combine pumpkin, sugar, cinnamon sticks and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato masher, or leave them slightly chunky. Let cool for 10 minutes.
  2. Transfer to a container with a lid and refrigerate until cold or overnight; serve in glasses.

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Homemade Dairy-Free Pumpkin Candy inspired by Brazilian Docinhos

This naturally dairy-free pumpkin candy recipe was summited by a reader, who originally found the recipe on Food.com. Brazilian Docinhos, often called Brigadeiro, are similar to a fudge candy. They are usually made with sweetened condensed milk. But this pumpkin recipe skips the dairy altogether, for a sweet that focuses more heavily on coconut and pumpkin. It’s definitely not traditional – Brazilians love their sweetened condensed milk! But this recipe does make a tasty treat in its own right.

You can serve these sweets for fall birthdays, around the holidays, or even gift them. They look nice in little candy or mini muffin liners placed in a gift box.


2. Chewy Coconut Bars

If you love blondies, this one is for you.

Chewy, sweet, and with a hint of caramel, these bars are the perfect mid-day snack.

The brown butter used here will add an intense nutty flavor that will make you want to use it for everything.

Just keep an eye on the pot, and don&rsquot be tempted to turn up the heat.


Brazilian Coconut Dessert Recipe

A few weeks ago a recipe for a Brazillian coconut dessert was all over my Facebook newsfeed, it sounded scrumptious, so I saved it. I finally found the time to make the dessert, and it's absolutely delicious! I like to think of it as a coconut pudding of sorts on steroids.

I tweaked the recipe a bit, but here it is!

1 can of sweet and condensed milk 1 small 5.64 oz. coconut milk ½ Cup of milk Pinch of salt or ¼ tsp whichever 3 chicken eggs/or two duck eggs 2 cups of shredded coconut, I used one cup sweetened, one cup widely shredded and unsweetened Preheat your oven to 350 degrees. Prepare a square pan by greasing it or use a cooking spray, I used fractionated coconut oil. Dump and blend first 4 ingredients into a bowl, gently whisk in the eggs. Fold in the two cups of coconut. Using a rubber spatula, pour all into your prepared pan. Bake for 30 minutes. In a glass pan, check after 30 most likely add 10 more minutes. In dark, or metal pans, check after 30 minutes. Let rest for 7 – 10 minutes, enjoy.


Brazilian Moist Coconut Cake

This super moist coconut cake is the perfect excuse to linger around the dinner table a little longer, enjoying some coffee and the company of friends and family.

( Thank you to NESCAFÉ Clásico for sponsoring today’s post and inspiring me to make the moment happen and reconnect with my friends over a sobremesa! )

We Brazilians usually don’t need any excuse to stay at the table for hours. After a good meal, there’s always dessert, and coffee, and digestif wines, and talking, laughing and sharing precious moments with our loved ones.

We don’t have a word for it in Portuguese, but in Spanish that is called “ sobremesa “. The dictionary describes it as “sitting around the table after lunch or dinner”, but it is so much more than that. It is a lifestyle!

I don’t believe there is a word for it in English, mostly because Americans are not accustomed to that habit.

No wonder, as Americans are always in a hurry. It’s the whole “time is money” mentality that makes them eat their lunches at their desks, sucked into their monitors, so as to not waste a single minute.

I remember when Tim started at his job and when they told him his hours, he asked if there was an hour lunch break. They replied saying: “Not really. We all eat at our desks!”

When he told me that, I was flabbergasted! ?

In Brazil we take 2 hour lunch breaks and we savor every minute of it! Don’t even try to schedule a meeting between 12:30 to 2:30pm, because people really respect the social experience of lunch and nobody will be at the office.

And when you go out for lunch or dinner, the waiter only brings your check if you ask for it!

Every time my mom visits the US, she complains about that! She feels really rushed because American waiters will bring the check as soon as you put down your fork. “If I wanted to gobble something in a hurry, I would eat at home. Or go to a McDonald’s!”

I totally agree with her. America is definitely missing out on the habit of using food as an excuse to spend time together!

And before you say that doing sobremesa is the reason I’m on the chubby side, let me say you don’t really have to have anything indulgent. A nice cup of coffee will do!

I usually choose to have amazing Brazilian Moist Coconut Cake with my coffee! Oops! .

These days, I don’t do sobremesa too much, since my family is far away in Brazil and it’s usually me and my husband.

But I had a pretty rough week. Last week ended up with lots of exciting possibilities, but they all fell through this week and I was feeling pretty lousy. So I baked a delicious cake that tastes like my childhood. And me and Tim enjoyed it with some cafezinhos – the Brazilian version of the hispanic “cafecito” – while talking about our weeks and just enjoying each other.

My coffee of choice? NESCAFÉ CLÁSICO ! The leading coffee for Latinos in the United States. It is 100% pure coffee, made from a blend of selected coffee beans, carefully roasted to capture its full flavor and aroma. Not to mention it is very convenient, as I don’t have to deal with a french press/espresso maker/coffee filter/”enter a complicated form of making coffee here”.

And the best part? It goes amazing with a slice of cake!

Especially with this Brazilian Moist Coconut Cake. ?

The recipe is really simple and easy to follow. It’s a basic sponge cake that is moistened with a “sauce” made of coconut milk and sweet condensed milk. I guess you could call it the Brazilian version of a Tres Leches Cake.

The cake is then served cold! It is a staple at children’s birthday parties in Brazil! At those parties, the moist coconut cake is usually served already sliced, wrapped in aluminium foil! I guess that’s convenient, especially when children are involved, but I always found it to be extremely tacky! So I’m serving mine on a cake stand. Because presentation is everything, don’t you agree?

And, I have a surprise for you. I MADE A VIDEO!

You guys… seriously… my first video ever! Are you excited? Please don’t! I still have a lot to improve, but I had fun doing it. So, please don’t judge!

I hope you guys enjoyed it! And I hope you give the sobremesa lifestyle a try. Even if it means bringing coffee to the table after dinner!


How to Make Coconut Flan

  1. Preheat oven to 350° F (180° C).
  2. In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/lime and cook over medium heat until the sugar melts and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened. SEE PIC. 1
  3. In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan. SEE PIC. 2
  4. Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan. SEE PIC. 3
  5. Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place it in the fridge for at least 4 hours or until the flan chills.
  6. To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan. Top with coconut flakes for garnish. Chill until serving time! SEE PIC. 4


Why I love this Brazilian coconut cocktail

I love most, if not all, coconut alcoholic drinks out there! Piña coladas, Painkillers, Coquitos, and literally anything made with Malibu. They’re all so delicious, but no coconut cocktail compares to Batida de Coco on my book!

These Brazilian coconut cocktails are dangerously delicious because they’re so sweet and creamy. You’ll be thinking you’re drinking a sweet and innocent little shake, and then, next think you know, you hit the floor! LOL! Am I speaking from experience? I’ll never tell you, but, the good news is, this cocktail is very easy to put together and the recipe is very adaptable.

If you think the drink came out too sweet or too strong for your taste, add a bit more coconut water. If you think it’s not strong enough, add more booze! The party is yours, meus amigos! You decide.

Brazilian Kitchen Abroad is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin And Coconut Cake.

Ready to make this Pumpkin And Coconut Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

300 g Pumpkin peeled and roughly
chopped
100 g Sultanas
2 tb Brandy
250 g Unsalted butter at room
-temperature
175 g Caster sugar
2 Eggs lightly beaten
50 g Desiccated coconut
100 ml Milk
325 g Self-raising flour
1 ts Cinnamon powder
1 pn Salt
100 g Candied orange peel finely
-chopped
Icing sugar to garnish

ORANGE COMPOTE
3 Cardamom pods
50 g Caster sugar
2 Oranges juiced
2 tb Grand Marnier
2 ts Cornflour dissolved in cold
-water
3 Oranges peeled and
segmented
Icing sugar (optional)

Compote: Heat the sugar, orange juice, cardamom pods and Grand Marnier in a
saucepan and bring to the boil. Add the dissolved cornflour and bring back
to the boil.

Remove from the heat. Pour the liquid over the orange segments and allow to
cool. Taste and if not sweet enough, sieve in some icing sugar.

Cake: Line the bottom and sides of the cake tin with greaseproof paper.
Grease lightly.

Cook the pumpkin in boiling water until tender. Drain, mash and allow to
cool. Keep aside.

Soak the sultanas in brandy and keep aside.

Beat the butter and sugar until smooth and creamy. Add the eggs, a little
at a time, then add the coconut. Add half the milk and half the flour to
the mixture and mix until smooth then add the remaining milk and flour. Add
the cinnamon and salt. Finally, fold in the soaked sultanas, orange peel
and pumpkin.

Spoon the mixture into the tin, smooth the top with a wet palette knife and
bake in the oven at 170C/325F/gas 3 for approximately 1 hour.

To test if cooked, insert a small knife or skewer into the centre, it
should come out clean.

Remove from the oven and allow to rest for 15 minutes before removing from
the tin. Cool on a wire rack. Sprinkle icing sugar on top before serving.

Alternatively, if you use individual moulds, the cooking time is
approximately 25 minutes and resting time about 5 minutes.


Dessert menus in Portugal often have a large list of items to choose from and will vary between restaurants.

Portuguese desserts are largely egg-based, with lots of custard flavours, but chocolate and fruity desserts are certainly not left out!

Today I’ve come up with a list of 20 famous Portuguese desserts, and some of my personal favourites.

These desserts can be found in most, if not all, pastry shops (pastelarias) and bakeries (padarias) in Portugal, and there’s definitely something for everyone!

1. Portuguese Custard Tarts

Portuguese custard or “pastel de nata”

Let’s start with perhaps the most famous pastry in Portugal – the ‘pastéis de nata’ also known as ‘pastéis de Belém’ (but with slightly different recipes). It is an egg tart pastry filled with custard cream and finished off with cinnamon and/or icing sugar.

The deliciously addictive sweet can be found at any bakery in the country, most famously in Belém for just €1.

They are best served warm, so ask to dine in for the freshest tarts. And if you want to try baking these at home, follow this recipe to see how.

These are my absolute favourite, and you CANNOT visit Portugal without trying a “pastel de nata”! Recipe here.

2. Queijadas de Sintra

A traditional sweet found in the majestic town of Sintra, Queijada de Sintra’s are a cheese, egg and cinnamon tart with a crunchy outer layer. Best tried at Piriquita or Queijada da Sapa, which have been preparing the local delicacy for over 200 years! You can also try making them at home with this Queijada de Sintra recipe.

We’ve been to Sintra and made a list of all the things we can’t miss out when you’re there. Click here for more.

3. Bola de Berlim

If you are a doughnut fan, wait until you try the Bola de Berlim. These Portuguese doughnuts are made with sweet dough, filled with lots of egg yolk cream and dusted off with icing sugar. Expect to have some sticky fingers after stuffing your face with this Portuguese dessert!

Check out the recipe for the Portuguese doughnut here.

4. Bolo Rei

Traditionally eaten at Christmas time, the Bolo Rei or ‘King Cake’ is a staple dessert in any Portuguese home during the holidays. The cake is made from sweet bread, nuts, and crystallized fruit. While it doesn’t exactly look appealing, it’s tradition, so a must-try! (Check out the recipe for the Bolo Rei here)

5. Caramel Flan

A crème caramel or ‘flan’ is as you guessed it, a custard dessert, with a layer of caramel topping. You could say this is the Portuguese version of a crème Brulée but without the crusty top layer. You’ll find this dessert on most restaurant dessert menus or home-made at family events. The Food Network has the flan pudding recipe.

6. Pão de Deus

With a name that translates to “God’s bread,’ it is easy to see why this is one of my favourite desserts in Portugal. The Pão de Deus is a sweet golden bread filled with coconut, a sure recipe sent from the heavens. Find them in a bakery or make them at home.

7. Arroz Doce

Now a popular dessert around the world, the Arroz Doce is a rice pudding made with rice, sugar, egg, milk and salt. It is best served with a crusty exterior and custard-like soft interior. (Find the recipe here)

8. Tarte de Alfarroba

A carob tart traditional of the Algarve region, it is made using locally grown carobs (figs) and almonds. It is not actually chocolate, but its flavour is rich and tastes very similar. Easy Portuguese Recipes has posted a great recipe for this tart.

9. Molotov

Like many Portuguese desserts, the Molotov is made using egg whites. It is a light and airy dessert that just about melts in your mouth. If you want to try and make it at home, here’s the recipe.

10. Bolo de Bolacha

A traditional biscuit cake that does not require any baking! It is prepared using Maria biscuits, a classic Portuguese biscuit that every Portuguese family stock in their pantry.

The cake consists of different layers of the biscuits soaked in coffee and buttercream. You can follow this simple recipe to make it at home.

Need more tips about visiting Portugal? Be sure to sign up for our newsletter today.

11. Lampreia de ovos (Lampreia de Natal)

Shaped like a lamprey fish, this Portuguese dessert is made from 50 egg yolks and lots of sugar, decorated with candy to give a face to the sea creature. Often enjoyed over Christmas time, this dessert can be a fun sweet to make with kids. You can find the lampreia de ovos recipe here.

12. Salame de chocolate

This Portuguese dessert may look like salami, but trust me, it tastes nothing like it. It is named so because of its tube-like shape but is the perfect blend of chocolate and cookie in one. It’s simple and oh, so nice. You can find the Portuguese Chocolate Salami here.

13. Toucinho do céu

As an almond-lover, the toucinho do céu is one of my favourite Portuguese desserts. The cake was first introduced in the northern and oldest region of the country, and at one point even used pork lard instead of butter. Today, most recipes will use butter instead. If you’d like to try the Portuguese almond cake at home, Easy Portuguese Recipes has made a list of what you’ll need.

14. Chocolate Mousse

Everybody loves chocolate mousse, including the Portuguese. This dessert will likely be found on many dining menus around the country when eating out. You can find the recipe here.

15. Bolo Brigadeiro

With so many Brazilians in Portugal, it makes sense that they brought over a taste of their own cuisine. The Brigadeiro is a bite-size chocolate sweet rich in flavour and calories, and very easy to become addicted to. Don’t say I didn’t warn you! There are lots of different Brigadeiro recipes online but this is my favourite.

16. Farófias

Farófias are meringues poached in custard, which helps keep them soft, and are finished off with sprinkles of cinnamon. This is one of the most egg-heavy Portuguese desserts you can get. You can learn how to do it here.

17. Torta de Laranja

For a Portuguese dessert that tastes like summer, the Torta de Laranja, orange roll, is my go-to. The cake is basically an orange-flavoured swiss roll with a sticky texture and sweet taste. You can find these on many a dessert menu and bakeries too. Here’s how to cook it.

18. Sonhos

This Portuguese dessert literally translates as “dreams” and is the country’s traditional version of a doughnut. It is usually eaten around Christmas time or over the holidays, but you can find them in stores throughout the year. Recipe here.

19. Sonhos de Abóbora

Pumpkin is a popular ingredient in Portuguese dishes around Christmas and holidays, with many locals indulging in Sonhos de abóbora, which translates roughly as “pumpkin dreams”. And yes, the fried pumpkin dough sprinkled with sugar certainly tastes like a dream. I usually do this one at home.

20. Pêras bêbedas

It wouldn’t be a food list in Portugal without mention of wine. This Portuguese dessert translates as “drunken pears” and is quite simply that – pears poached in a lot of wine. It can be made quite easily at home with red wine, cinnamon, sugar, lemon, and pears. It’s also unsurprisingly very delicious! Click here to find the recipe.


Watch the video: ΒΡΑΖΙΛΙΑΝΙΚΑ ΣΟΚΟΛΑΤΑΚΙΑ, Brigadeiro 3 ΥΛΙΚΑ Γεύσεις Βραζιλίας #2. Vasso Mekra


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