This is such a perfect dish to cook on a November day when pumpkins are in season and the crisp air outside makes us want to stay in, turn on the stove and cook something warm and comforting.
This dish is really simple to make and it fills the house with wonderful aromas of cinnamon and cloves while it slowly simmers. The ingredient list couldn't be shorter: pumpkin, sugar, cinnamon cloves and coconut. This is a very typical Brazilian dessert and it's normally served with a slice of fresh cheese. Here in the States I pair it with feta cheese and it makes for such a treat.
Pumpkin and coconut sweet recipe:
makes about one 16 oz container
You will need:
2 lb of pumpkin, peeled, seeded and cut into large chunks
2 cups of sugar
2 cinnamon sticks
10 whole cloves
16 oz of shredded coconut
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.
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.