Technique
Brazilian White Corn and Coconut Porridge
When it's chilly outside, a warm, sweet Canjica is the most comforting method to enjoy!
Ingredients · Servings 8
- 5 cups of water
- 500 g package of white hominy corn
- 1/2 cup sugar
- 2 cups of milk
- 1 14 oz can of sweet condensed milk
- 1 cinnamon stick
- 3 cloves
- 1 whole vanilla bean (or 1-2 tsp of vanilla bean extract)
- 1 cup of dehydrated unsweetened, shredded coconut
- 1 13 oz can of coconut milk
- a pinch of nutmeg
Method · 50 min
- Wash the corn using a strainer until the water runs clear, then let it drain for a few minutes.
- Add the washed corn to an instant pot, or pressure cooker, and add all 5 cups of water. Cover and cook on manual for 40 mins.
- While the corn is cooking, hydrate the shredded coconut - In a medium bowl add the coconut, the milk, the condensed milk, the sugar, the coconut milk and the spices.
- When the corn is cooked, safely release the pressure and open the pan.
- Add the milk-coconut mixture to the cooked corn and cook on sauté mode (open) for 10-15 mins.
- Serve with some cinnamon or with toasted coconut (optional)
Made with white hominy corn and coconut, this Brazilian White Corn Porridge is creamy, perfectly spiced and feels like a warm hug in a bowl. Elements 5 cups of water 500 g package of white hominy corn 1/2 cup sugar 2 cups of milk 1 14 oz can of sweet condensed milk 1 cinnamon stick 3 cloves 1 whole vanilla bean (or 1-2 tsp of vanilla bean extract) 1 cup of dehydrated unsweetened, shredded coconut 1 13 oz can of coconut milk a pinch of nutmeg Method Wash the corn using a strainer until the water runs clear, then let it drain for a few minutes. Add the washed corn to an instant pot, or pressure cooker, and add all 5 cups of water.
