Skip to content

Dona Palmira’s delicious pumpkin and coconut jam

5 de November de 2009

doce de abóbora

Better late than never, here goes my entry, Bridget… 😉
Bake at 350Pumpkin! When this month’s theme was announced, I knew I had to make the most popular dessert in Brazil – doce de abóbora com coco.

I had a hard time trying to figure out a name in English for it. Is it a compote? A preserve? Pumpkin in syrup?  With some help from my twitter friends, we came to the conclusion it’s a pumpkin/coconut jam or marmalade. Here in Brazil it’s eaten by itself, as a spoon dessert, sometimes served with fresh white cheese, and that’s the way I know it since… forever. If you asked me to get all creative, I think it would be delicious as a cake or cupcake filling, spread on a brioche toast or even as a waffle topping, why not?

Pumpkin and Coconut Jam (adapted from TV Culinária)

  • 2 lb/ 1 kg pumpkin or butternut squash, peeled and cut in cubes
  • 1 lb/ 500g sugar
  • 2 cinnamon sticks
  • 6 cloves
  • 1/2 cup grated coconut

In a large pan, mix pumpkin, sugar, cinnamon sticks and cloves. Cook over medium heat, always stirring, until the pumpkin starts to release juices and moist the sugar. Lower the heat to minimum and let cook, stirring every know and then, until the pumpkin turns into a paste, and a syrup has formed, 35 to 40 minutes. Add the coconut  and cook for 10 minutes more. Let cool and keep refrigerated in an airtight container for up to a week.

doce de abóbora 2

6 Comments leave one →
  1. 5 de November de 2009 12:50

    That sounds delicious! It looks like it would be so good on toast! Thank you for the recipe…pumpkin, coconut, cinnamon..mmmmmmm…. 😉

  2. 7 de November de 2009 13:06

    I’ve never ever tried this before.. very fresh & new to me!! & I have a weakness for anything pumpkin coconut and cinnamon these days !! it all just fits with the whole season!

  3. 11 de November de 2009 18:29

    yummy yummy, it really looks wonderful, well done! cheers

  4. islandexile permalink
    13 de November de 2009 0:14

    I just made it. Easy! It’s a hit with everyone. We decided to serve it with a slightly salty cheese – maybe a French or Israeli feta-style.
    Bonus: the fragrance in the house on this cold, cold day!

    • thecookieshop permalink*
      13 de November de 2009 13:27

      Yay, so happy you made it and liked it! Great choice of cheese, I think it must have been delicious.
      And I totally agree, smells great while cooking! 🙂


  1. butternut squash and coconut compote (doce de abóbora com coco) – Hearts of Palm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: