Ingredients with Measurements:
- 1 cup of white corn kernels
- 4 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 cup of sugar
- 1 cinnamon stick
- 1 cup of shredded coconut
- 1/2 cup of honey
Special equipment needed:
- Large pot
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the white corn kernels and soak them in water for at least 8 hours or overnight.
2. Drain the water and transfer the corn kernels to a large pot with 4 cups of water.
3. Add the cinnamon stick and bring to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, until the corn kernels are tender.
5. Add the coconut milk, sugar, and shredded coconut to the pot and stir well.
6. Simmer for another 30 minutes, stirring occasionally, until the mixture thickens and becomes creamy.
7. Remove the cinnamon stick and discard it.
8. Add the honey to the pot and stir well.
9. Remove the pot from the heat and let it cool for a few minutes.
10. Serve the canjica warm in individual bowls.
- Time:
Preparation time: 8 hours (soaking the corn kernels)
- Cooking time: 1 hour and 30 minutes
Temperature:
- Medium-low heat
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 479
- Fat: 18g
- Carbohydrates: 80g
- Protein: 4g
- Fiber: 3g
- Sugar: 65g
Substitutions for ingredients:
- You can use brown sugar instead of white sugar.
- You can use fresh coconut instead of shredded coconut.
- You can use maple syrup instead of honey.
Variations:
- You can add chopped nuts, such as peanuts or cashews, to the canjica.
- You can add raisins or dried cranberries to the canjica.
- You can add a pinch of salt to enhance the flavor.
Tips and tricks:
- Stir the canjica frequently to prevent it from sticking to the bottom of the pot.
- If the canjica is too thick, you can add more coconut milk or water to thin it out.
- You can refrigerate the canjica for up to 3 days and reheat it before serving.
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 occasionally, until warm.
Presentation ideas:
- Serve the canjica in individual bowls and sprinkle some shredded coconut on top.
- Garnish with a cinnamon stick or fresh mint leaves.
Garnishes:
- Shredded coconut
- Cinnamon stick
- Fresh mint leaves
Pairings:
- Serve the canjica with a cup of coffee or tea.
Suggested side dishes:
- Pão de queijo (Brazilian cheese bread)
- Tapioca crepes
- Fresh fruit salad
Troubleshooting advice:
- If the canjica is too thin, you can simmer it for a few more minutes until it thickens.
- If the canjica is too thick, you can add more coconut milk or water to thin it out.
Food safety advice:
- Make sure to soak the corn kernels for at least 8 hours to soften them and reduce cooking time.
- Store the canjica in the refrigerator and reheat it before serving.
Food history:
- Canjica is a traditional Brazilian dessert made with white corn kernels, coconut milk, and sugar. It is usually served during the Festa Junina (June Festival), a popular celebration in Brazil.
Flavor profiles:
- Creamy
- Sweet
- Coconutty
- Cinnamony
Serving suggestions:
- Serve the canjica warm in individual bowls.
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Region: Brazilian