Recipe by: Dulce Legerstee

Source: Family recipe

To be served by itself (can drizzle with double cream) or along side other desserts like cakes, mousse, pies, puddings etc.


  • 900 g butternut squash (or pumpkin, can use Japanese pumpkin), see photos, peeled, seeded and cut into large chunks
  • 200 g caster sugar
  • 2 cinnamon sticks
  • 5 whole cloves
  • 350 g desiccated (dried) grated coconut
  • Double cream to drizzle (optional)


  • Put all ingredients, except the coconut, in a large pot and cook on medium-low heat until the pumpkin is very soft, about 30 mins, stirring occasionally.
  • You can mash any large pieces of pumpkin with a potato masher, or, if you prefer, leave it more chunky.
  • Add the coconut, mix well and remove from heat.
  • When it’s cooled down a bit, transfer it to an air tight container and store it in the fridge.
  • Drizzle with double cream (optional).
  • Serve it cold or at room temperature.

Download PDF here: Brazilian Doce de Abobora (Butternut Squash Compote) Dulce Legerstee