Nutrition Facts

Per serving

Calories from

Protein 4%
Carbs 76%
Fat 20%

Fat 7 g 10%
Saturated Fat High 6 g 30%
Carbohydrates High 60 g 20%
Fiber 3 g 12%
Sugar High 55 g 110%
Protein 3 g 6%
Cholesterol Low 0 mg 0%
Sodium Low 15 mg 0%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

@camille

DOCE DE ABÓBORA COM COCO

Name: DOCE DE ABÓBORA COM COCO
Ingredients: 600 g kabocha, peeled and cut into chunks; 150-180 g sugar; 60 g coconut (plus a little extra fro toasting); 1 cinnamon sticks ( or 1-2g of canela em cacos); 3-4 cloves; 150–200 ml water to start (Then add more as needed while cooking)

Ingredients

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600 g kabocha, peeled and cut into chunks

150-180 g sugar

60 g coconut (plus a little extra fro toasting)

1 cinnamon sticks ( or 1-2g of canela em cacos)

3-4 cloves

150–200 ml water to start (Then add more as needed while cooking)

Steps

Put the kabocha into a large saucepan with the sugar, cinnamon stick, cloves and tiny pinch of salt.
Let it sit for about 10–15 minutes before turning on the heat.
(The sugar will start pulling moisture from the pumpkin. This is actually helpful because the traditional recipe cooks the pumpkin directly with the sugar rather than boiling it separately.

Add the water. Put it over low-medium heat, cover it, and let it cook.
Stir every few minutes. The pumpkin will start breaking down and releasing liquid. Once it's soft, smash it with a wooden spoon, but DON'T puree it completely. We want some little strands/chunks.

Once the pumpkin is mostly broken down, remove the cinnamon and cloves. Add the shredded coconut. Mix it through and continue cooking uncovered for around 5–10 minutes. DON'T COOK IT UNTIL IT'S DRY. The doce should remain bem úmido — very moist. You're looking for something like thick + spoonable + glossy + moist. It'll also thicken more as it cools.

Taste it. If it's, too pumpkin-y, add 1 tbsp sugar. Not coconutty enough, add another 10–15 g coconut. Too sweet, add a tiny pinch more salt + a little coconut. Too thick, splash in 1 tbsp water and loosen it. Too wet, cook uncovered another few minutes.

Toast a little coconut separately. Take maybe 15 g of coconut and toast it gently in a dry pan until lightly golden. Then sprinkle it over the finished doce.

Nutrition Facts

Per serving

Calories from

Protein 4%
Carbs 76%
Fat 20%

Fat 7 g 10%
Saturated Fat High 6 g 30%
Carbohydrates High 60 g 20%
Fiber 3 g 12%
Sugar High 55 g 110%
Protein 3 g 6%
Cholesterol Low 0 mg 0%
Sodium Low 15 mg 0%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Notes

This recipe is adjusted to work with Japanese pumpkin, kabocha.

Nutrition Facts

DOCE DE ABÓBORA COM COCO

Ingredients

Steps

Nutrition Facts

Notes

Comments