Old-Fashioned Pumpkin and Coconut Preserves: A Spoonable Brazilian Sweet With Cinnamon

How to Make Pumpkin and Coconut Preserves

1. Prepare the pumpkin. Peel the squash, cut it in half and scoop out the seeds. Shred the flesh coarsely. You should have about 6 cups.
2. Combine in a pot. In a large heavy pot, layer the shredded pumpkin, sugar, cinnamon sticks, cloves and water. Let it sit for 10 minutes so the sugar starts to draw out the juices.
3. Bring to a boil. Place over medium heat and stir gently until the sugar dissolves and the pumpkin releases its liquid.
4. Simmer. Lower the heat to medium-low and cook, uncovered, stirring every few minutes, for 30 to 40 minutes. The pumpkin will turn translucent and the syrup will thicken.
5. Add the coconut. Stir in the shredded coconut and the pinch of salt. Cook 8 to 10 minutes more, stirring often, until the mixture is thick and glossy and a spoon dragged across the bottom leaves a trail for a second.
6. Cool. Remove from the heat. The preserves thicken a lot as they cool, so do not cook them too long.
7. Serve. Spoon into a glass bowl, tuck in the cinnamon sticks for a pretty look and sprinkle with extra coconut. Serve warm, at room temperature or chilled.

Tips for the Best Preserves

• Use a heavy pot. A thin pan can scorch the sugar on the bottom.
• Stir more at the end. As the syrup thickens, it sticks more easily.
• Remove the cloves before serving if you prefer not to bite into one.
• Taste before adding coconut. If your squash is very sweet, you can reduce the sugar next time.
• Toast the garnish. For extra flavor, toast the coconut flakes for garnish in a dry skillet for 2 to 3 minutes, until lightly golden.
• Watch the splatter. Thick, bubbling sugar is very hot, so use a long wooden spoon and keep the heat moderate.

Variations

For a smooth pumpkin sweet, use cubed pumpkin instead of shredded and mash it with a potato masher once it is soft.

For pumpkin and pineapple preserves, add 1 cup of finely chopped fresh pineapple with the pumpkin.

For a creamier version, stir in ½ cup of sweetened condensed milk with the coconut and cook 5 more minutes.

How to Store Them

Spoon the cooled preserves into clean glass jars, close tightly and refrigerate for up to 2 weeks. You can also freeze them in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving. This recipe is meant for the refrigerator, not for shelf canning.

Nutrition Information

A ⅓-cup serving provides an estimated 200 to 240 calories. It is a sweet treat, so a small bowl with a slice of cheese or a dollop of yogurt is a lovely way to enjoy it.

Final Thoughts

Pumpkin and coconut preserves are proof that the simplest ingredients can make something unforgettable. Make a pot on a cool afternoon, fill a few jars and give one to a neighbor. Then keep one for yourself, with a spoon nearby.

With love, from Grandma's kitchen ❤️