Creamy White Corn Pudding with Peanuts and Coconut Milk
A beloved Brazilian comfort dessert where slow-cooked white corn becomes a silky, spiced pudding enriched with coconut milk and sweetened condensed milk. Topped with crunchy roasted peanuts and a dusting of cinnamon, this crowd-pleasing treat is perfect served warm or chilled. It's the ultimate cozy bowl of sweetness.
🛒 Ingredients
16 servings
- 250 g white hominy corn (dried)
- 2 l cold water
- 1 can sweetened condensed milk (395 g)
- 200 ml coconut milk
- 500 ml whole milk
- 10 whole cloves
- 3 cinnamon sticks
- 250 g roasted peanuts, coarsely crushed
- Ground cinnamon for dusting
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Directions
- 1
The night before, soak the white corn in the 2 litres of cold water for at least 8 hours.
- 2
Drain the corn and transfer to a pressure cooker. Cover with fresh water and cook under pressure for 30 minutes until the kernels are completely tender.
- 3
Move the cooked corn to a large saucepan. Add the whole milk, coconut milk, cloves, and cinnamon sticks.
- 4
Bring to a boil then simmer over medium heat for 10 minutes, stirring frequently to prevent sticking.
- 5
Stir in the sweetened condensed milk and cook for a further 10 minutes over low heat, stirring continuously.
- 6
Remove from heat when the pudding is thick, creamy, and coats the back of a spoon — it should not be dry.
- 7
Fold in the crushed peanuts, pour into a serving dish, and dust generously with ground cinnamon.
- 8
Serve warm or allow to cool completely and enjoy chilled.
💡 Chef's Tip
For extra creaminess, swap the whole milk for additional coconut milk. This pudding thickens as it cools — if reheating, stir in a splash of milk to restore its silky texture. Lightly salted peanuts add a delicious sweet-salty contrast!
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