Creamy Brazilian Corn Pudding with Coconut Milk
A beloved Brazilian comfort dessert made with tender hominy corn, sweetened condensed milk, and aromatic coconut milk. Scented with cinnamon and cloves, this creamy corn pudding is a festive treat enjoyed warm or chilled. Perfect for sharing with family and friends at any time of year!
🛒 Ingredients
12 servings
- 1½ cups dried hominy corn
- 1 can (14 oz) sweetened condensed milk
- 1¾ cups whole milk, warmed
- ¾ cup coconut milk
- 2 cinnamon sticks
- 5 whole cloves
- 8 cups water
- Sugar to taste (optional)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Soak the hominy corn in cold water overnight (at least 8 hours). Drain and rinse before cooking.
- 2
Transfer the soaked corn to a pressure cooker with 8 cups of water, cinnamon sticks, and cloves. Cook under pressure for about 1½ hours until the kernels are soft and beginning to split open.
- 3
Release pressure, open the cooker, and discard the cinnamon sticks and cloves.
- 4
Stir in the sweetened condensed milk, warmed whole milk, and coconut milk. Mix until well combined.
- 5
Bring to a gentle boil over medium heat and simmer for 10 minutes, stirring frequently, until the pudding reaches a creamy, slightly thickened consistency.
- 6
Taste and add sugar if desired. Serve warm as a comforting treat, or refrigerate and enjoy well chilled.
💡 Chef's Tip
Use full-fat coconut milk for a richer, creamier result. No pressure cooker? Simmer in a large pot for 3–4 hours, adding water as needed. Leftovers keep in the fridge for up to 3 days — the pudding thickens further when cold.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
