Doce de Abóbora com Coco (Pumpkin and Coconut Sweet)

Halloween Pumpkin

Neck Pumpkin

Ingredients

• 1kg pumpkin; I used the “Halloween” pumpkin, but in Brazil the neck pumpkin (abóbora pescoço) is generally used
• 400g crystal sugar (you can also use refined or demerara)
• 1 small handful of cloves
• 1 cinnamon stick
• 1/2 cup grated coconut (I used the unsweetened dried kind)

Instructions

1. Peel and cut the pumpkin into cubes
2. Bring all the ingredients to a medium-low heat
3. After a few minutes the pumpkin will start to release water and the sugar to melt
4. Stir from time to time so it cooks evenly
5. As soon as the pieces of pumpkin start to fall apart, it will be cooked. Let it cook for a few more minutes if you want a drier texture, or switch off at the desired point with a bit more syrup.
6. If you choose to use grated coconut, add it and stir to incorporate, it will be hydrated in a few minutes