This recipe celebrates a classic Brazilian pairing — pumpkin and coconut — in a modern, precise way. Instead of using cooked pulp, I dehydrate the pumpkin into a powder, eliminating moisture inconsistencies and ensuring consistent results. This method concentrates flavor, improves storage, and supports both fine dining and large-scale production.

The recipe also embraces zero waste: pumpkin seeds become a crunchy aromatic crumble, and the shell serves as a natural bowl for the ice cream. By using slow steaming, the pumpkin keeps its structure while preserving nutrients and pure flavor — combining sustainability, functionality, and refinement. #pumpkin