Desserts
Sweet Canjica
Creamy white corn pudding with coconut milk and cinnamon, typical of June festivals.
VegetarianGluten-free
Ingredients
- 300 g white hominy corn (canjica), soaked overnight
- 1 liter whole milk
- 200 ml coconut milk
- 1 can condensed milk (395 g)
- 1 cinnamon stick
- Ground cinnamon and peanuts for decorating
Step-by-step
Using a different robot? Switch it here:
- Cook the soaked corn in plenty of water until tender, about 50 min, and drain.
- Put the cooked corn in the mixing bowl with the milk, coconut milk, condensed milk and cinnamon stick.
- Set 25 min/100°C/reverse/speed 1 without the measuring cup until thickened.
- Remove the cinnamon stick.
- Serve warm or cold sprinkled with cinnamon and chopped peanuts.
Tips
- Reverse mode keeps the corn kernels from breaking apart.
- Soaking the corn overnight cuts down the cooking time.
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