Ingredients with Measurements:
- 2 cups of white corn kernels
- 6 cups of water
- 1 can of sweetened condensed milk
- 1 can of coconut milk
- 1 cup of grated coconut
- 1 cup of sliced almonds
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- Sugar to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a large pot, add the corn kernels and water. Bring to a boil and let it cook for about 1 hour or until the corn is soft.
2. Remove the cinnamon stick and strain the corn, reserving the cooking liquid.
3. In the same pot, add the cooked corn, sweetened condensed milk, coconut milk, grated coconut, sliced almonds, vanilla extract, salt, and sugar to taste. Mix well.
4. Add enough of the reserved cooking liquid to the pot to create a creamy consistency. Cook over medium heat, stirring constantly, until the mixture thickens and the flavors are well combined.
5. Remove from heat and let it cool for a few minutes.
6. Serve the canjica in bowls, garnished with additional grated coconut and sliced almonds.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 12g
Cholesterol: 21mg
Sodium: 134mg
Total carbohydrates: 49g
Dietary fiber: 4g
Sugar: 29g
Protein: 10g
Substitutions for ingredients:
- You can use unsweetened coconut flakes instead of grated coconut.
- You can use any type of nuts instead of almonds.
Variations:
- You can add raisins or other dried fruits to the canjica.
- You can use different types of milk, such as almond milk or soy milk.
Tips and tricks:
- To make the canjica creamier, you can blend some of the cooked corn with the cooking liquid before adding it back to the pot.
- If the canjica is too thick, you can add more cooking liquid to thin it out.
Storage instructions:
- Store the 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 constantly, until heated through.
Presentation ideas:
- Serve the canjica in individual bowls, garnished with additional grated coconut and sliced almonds.
Garnishes:
- Grated coconut
- Sliced almonds
- Cinnamon powder
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Toasted bread
Troubleshooting advice:
- If the canjica is too thin, cook it for a few more minutes until it thickens.
- If the canjica is too sweet, add more salt to balance the flavors.
Food safety advice:
- Make sure to cook the corn kernels thoroughly to avoid any risk of foodborne illness.
Food history:
- Canjica is a traditional Brazilian dessert made with white corn kernels and milk. It is typically served during the winter months and during religious festivals.
Flavor profiles:
- Creamy
- Sweet
- Nutty
- Coconutty
Serving suggestions:
- Serve the canjica warm or cold, depending on your preference.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian