Creamy Brazilian Canjica with Coconut
A beloved Brazilian comfort dessert made from tender hominy corn slow-cooked in a rich blend of coconut milk, sweetened condensed milk, and fragrant spices. Silky, warming, and deeply satisfying — this is the kind of treat that brings people together around the table.
🛒 Ingredients
10 servings
- 500 g white hominy corn (canjica)
- 1.5 liters whole milk
- 1 cup (200 g) granulated sugar
- 2 cans sweetened condensed milk (about 790 g total)
- 1 can (200 g) heavy cream or table cream
- 200 ml coconut milk
- 50 g shredded coconut
- 4 whole cloves
- 2 cinnamon sticks
- Ground cinnamon for serving
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Directions
- 1
The night before, soak the hominy corn in a large bowl of cold water for at least 8 hours.
- 2
Drain the corn and cook it in a pressure cooker with fresh water for 25–30 minutes until very tender. Drain well.
- 3
Transfer the drained corn to a large pot. Add the whole milk, sugar, cloves, and cinnamon sticks. Cook over medium heat for 15–20 minutes, stirring often, keeping the mixture creamy and moist — do not let it dry out.
- 4
Stir in the sweetened condensed milk, coconut milk, and shredded coconut. Cook for another 5 minutes, stirring constantly.
- 5
Remove from heat and fold in the heavy cream, mixing thoroughly until smooth. Discard the cloves and cinnamon sticks.
- 6
Pour into a large serving dish or individual bowls. Dust generously with ground cinnamon and serve warm or at room temperature.
💡 Chef's Tip
Leftovers keep well in the fridge for up to 3 days — the pudding thickens as it cools, so stir in a splash of milk before reheating. Top with roasted peanuts for a classic Brazilian finishing touch.
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