Ingredients
Scale
- 1 cup dried white corn canjica kernels
- 4 cups water for soaking
- 2 cups milk
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar (adjust to taste)
- 1 cinnamon stick
- 3–4 whole cloves
- 1/2 cup shredded coconut (optional)
- Ground cinnamon for garnish
Instructions
- Rinse the corn kernels under cold water.
- Soak the rinsed corn in water for at least 8 hours.
- Boil the soaked corn in a pot with 4 cups of fresh water until tender.
- Drain excess water and add milk, coconut milk, sweetened condensed milk, cinnamon stick, and cloves.
- Simmer the mixture over medium heat, stirring often.
- Add sugar to taste and continue to simmer until thickened.
- Stir in shredded coconut and simmer for an additional 5 minutes.
- Remove cinnamon stick and cloves, taste, and adjust sweetness if needed.
- Cool slightly and serve warm or at room temperature, garnished with ground cinnamon.
Notes
Soaking overnight improves texture.
Stir regularly while simmering to prevent scorching.
Taste during cooking to find your preferred sweetness.
- Prep Time: 8 hours (soaking)
- Cook Time: 90 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Calories: 250
- Sugar: 14
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 10