Brazilian White Corn Pudding with Coconut Milk
Canjica is a beloved Brazilian dessert made from slow-cooked white hominy corn simmered in a rich blend of coconut milk and sweetened condensed milk. Warmly spiced with cinnamon and finished with shredded coconut, it's a comforting crowd-pleaser perfect for festive gatherings. Creamy, fragrant, and deeply satisfying.
🛒 Ingredients
10 servings
- 500 g (1.1 lb) dried white hominy corn (canjica)
- 1 can (14 oz) sweetened condensed milk
- 200 ml (¾ cup) coconut milk
- 50 g (½ cup) sweetened shredded coconut
- 1 litre (4 cups) whole milk
- 8 tablespoons granulated sugar
- Ground cinnamon, to taste
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Directions
- 1
Rinse the white hominy corn thoroughly under cold running water.
- 2
Soak in a large bowl of cold water with the sugar for about 4 hours to soften the kernels.
- 3
Drain and transfer to a pressure cooker with 2 litres of fresh water. Cook under pressure for approximately 20 minutes, or until the kernels are completely tender.
- 4
Move the cooked corn to a large pot. Stir in the whole milk, coconut milk, sweetened condensed milk, and shredded coconut.
- 5
Bring to a boil over medium heat, then cook for 10 minutes, stirring continuously to prevent sticking.
- 6
Remove from heat once the mixture is thick, creamy, and coats the back of a spoon.
- 7
Serve in bowls, dusted generously with ground cinnamon. Can be enjoyed warm or chilled.
💡 Chef's Tip
Stir constantly during the final simmer to prevent scorching. Leftovers keep well in the fridge for up to 3 days and are delicious served cold as a pudding.
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