Canjica (Corn Pudding)

A creamy and sweet corn-based dessert, often served during Festa Junina.

Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.

Overnight + 30m
PREP TIME
1hr 30m
COOK TIME
350
CALORIES

INGREDIENTS

White corn kernels 500g
milk 1l
condensed milk 400g
cinnamon stick 1
cloves 2
sugar 100g
coconut milk 200ml
grated coconut 100g

INSTRUCTIONS

Step1: Soak corn kernels overnight. Cook with milk, cinnamon, and cloves until soft, about 1hr.

Step2: Add condensed milk, sugar, coconut milk. Cook until creamy, 30m.

Step3: Serve warm or cold, sprinkled with grated coconut.

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