Creamy Coconut Canjica
Canjica is Brazil's cosiest dessert — hominy corn slow-cooked until silky in a sweet bath of coconut milk and condensed milk. Spoon it up warm or chilled, dusted with cinnamon, and let it melt away.
🛒 Ingredients
10 servings
- 500 g white hominy corn (canjica)
- 2 litres water
- 2 cans sweetened condensed milk (2 × 397 g)
- 600 ml coconut milk
- 1 litre whole milk
- 1 cup sugar (200 g)
- 300 g desiccated coconut
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Directions
- 1
The night before, soak the hominy corn in plenty of cold water and leave it overnight.
- 2
The next day, tip the corn and its soaking water into a pressure cooker and cook for 50 minutes. Top up with a little water if the grains start to dry out.
- 3
Once the grains are soft, add the whole milk, coconut milk and sugar, stirring well with a wooden spoon.
- 4
Bring to a gentle simmer, stir in the condensed milk, then lower the heat and cook uncovered for 20 minutes, stirring now and then, until thickened.
- 5
Take off the heat and fold in the desiccated coconut.
- 6
Serve warm or chilled, sprinkled with ground cinnamon and a spoonful of chopped peanuts if you like.
💡 Chef's Tip
You want a pourable-but-creamy pudding: it should coat the spoon without running off. It thickens further as it cools, so pull it off the heat slightly early. For extra indulgence, swap some of the whole milk for coconut milk, or drop in a few cloves while it simmers.
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