Creamy White Canjica (Mungunzá)
Creamy canjica is a much-loved Brazilian comfort dessert made from white hominy corn simmered slowly in coconut milk and sweetened condensed milk. Cooked until velvety and fragrant, it's finished with cinnamon and cloves for a warm, cozy treat. Serve it piping hot on a cold evening or nicely chilled on a hot day.
🛒 Ingredients
10 servings
- 1 ½ cups white canjica corn (hominy)
- 3 litres water
- 1 can sweetened condensed milk
- 1 can whole milk
- 1 small can coconut milk
- Ground cinnamon to taste (or paçoca, or roasted ground peanuts)
- Cloves to taste
- 100 g shredded coconut
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Directions
- 1
Soak the canjica corn overnight in plenty of cold water.
- 2
The next day, cook it in a pressure cooker with the water for 1 hour once it reaches pressure.
- 3
Take it off the heat and pour off some of the cooking liquid. Stir in the condensed milk, whole milk, coconut milk, shredded coconut and cloves until well combined.
- 4
Return to a low heat and simmer for about 15 minutes, stirring now and then.
- 5
Ladle into a bowl and serve sprinkled with ground cinnamon, paçoca or roasted ground peanuts.
💡 Chef's Tip
Soaking overnight is what makes the corn tender and creamy, so don't skip it. Taste before serving and sweeten to your liking. Canjica thickens as it cools, so loosen it with a splash of milk when reheating. It keeps for up to 3 days in the fridge.
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