Ingredients with Measurements:
- 1 cup of white corn kernels
- 1 can of coconut milk (13.5 oz)
- 1 can of condensed milk (14 oz)
- 1 cinnamon stick
- 4 cups of water
- 1 cup of shredded coconut
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1/2 cup of milk
Special Equipment Needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-Step Instructions:
1. Rinse the corn kernels and soak them in water for at least 4 hours or overnight.
2. Drain the water from the corn and transfer it to a large pot.
3. Add 4 cups of water, the cinnamon stick, sugar, and salt to the pot.
4. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 1 hour or until the corn is tender.
5. Remove the cinnamon stick from the pot and discard it.
6. Add the coconut milk, condensed milk, and shredded coconut to the pot.
7. Stir the mixture well and let it simmer for another 15 minutes.
8. Remove the pot from the heat and let it cool for a few minutes.
9. Transfer half of the mixture to a blender or food processor and blend until smooth.
10. Return the blended mixture to the pot and stir well.
11. Add the milk to the pot and stir again.
12. Serve the canjica hot or cold.
- Time:
Preparation time: 4 hours (soaking time) + 10 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 465
- Total fat: 20g
- Saturated fat: 16g
- Cholesterol: 23mg
- Sodium: 270mg
- Total carbohydrates: 68g
- Dietary fiber: 4g
- Sugars: 47g
- Protein: 8g
Substitutions for ingredients:
- White corn kernels can be substituted with yellow corn kernels or hominy.
- Shredded coconut can be substituted with coconut flakes or desiccated coconut.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Add raisins or dried cranberries for a fruity twist.
- Add a pinch of nutmeg or cardamom for a spiced flavor.
Tips and Tricks:
- Soaking the corn kernels overnight will reduce the cooking time.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less sugar.
- Serve the canjica with a sprinkle of cinnamon on top.
Storage Instructions:
- Store the leftover canjica in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the canjica in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the canjica in individual bowls or cups.
- Garnish with a sprinkle of cinnamon or shredded coconut on top.
Pairings:
- Serve the canjica with a cup of coffee or tea.
Suggested Side Dishes:
- Serve the canjica as a dessert after a meal.
Troubleshooting Advice:
- If the canjica is too thick, add more milk or water to thin it out.
- If the canjica is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to soak the corn kernels for at least 4 hours or overnight to ensure they are fully hydrated and safe to eat.
- Store the leftover canjica in the refrigerator and consume within 3 days.
Food History:
- Canjica is a traditional Brazilian dessert made with white corn kernels, coconut milk, and condensed milk. It is often served during the Festa Junina, a popular festival celebrated in Brazil during the month of June.
Flavor Profiles:
- Creamy, sweet, and coconutty.
Serving Suggestions:
- Serve the canjica as a dessert after a meal or as a snack.
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Region: Brazilian