Ingredients with Measurements:
- 1 cup of white corn kernels
- 1 can of coconut milk (13.5 oz)
- 1 cup of peanuts, roasted and chopped
- 1 cup of sugar
- 1 cinnamon stick
- 4 cups of water
- 1 pinch of salt
- 1 cup of shredded coconut
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Soak the corn kernels in water overnight.
2. Drain the water and rinse the corn kernels.
3. In a large pot, add the corn kernels, cinnamon stick, and 4 cups of water.
4. Cook over medium heat for 1 hour or until the corn kernels are soft.
5. Add the sugar, coconut milk, and salt to the pot.
6. Cook for 30 minutes or until the mixture thickens.
7. Remove the cinnamon stick and blend half of the mixture until smooth.
8. Add the blended mixture back to the pot and stir.
9. Add the shredded coconut and chopped peanuts to the pot.
10. Cook for an additional 10 minutes.
11. Serve hot or cold.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour 40 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 460
- Fat: 24g
- Carbohydrates: 56g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- White corn kernels can be substituted with yellow corn kernels.
- Peanuts can be substituted with cashews or almonds.
- Shredded coconut can be substituted with coconut flakes.
Variations:
- Add sliced bananas to the canjica for a fruity twist.
- Use condensed milk instead of coconut milk for a creamier texture.
- Add cocoa powder to the canjica for a chocolatey flavor.
Tips and tricks:
- Soaking the corn kernels overnight will help them cook faster.
- Stir the canjica frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of sugar according to your taste preference.
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 frequently.
Presentation ideas:
- Serve the canjica in individual bowls.
- Garnish with chopped peanuts and shredded coconut.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Serve with a slice of cake or a cookie.
Troubleshooting advice:
- If the canjica is too thick, add more coconut milk or water.
- If the canjica is too thin, cook it for a longer time.
Food safety advice:
- Make sure to cook the corn kernels thoroughly to prevent foodborne illness.
Food history:
- Canjica is a traditional Brazilian dessert made with white corn kernels.
Flavor profiles:
- Sweet, creamy, nutty, and coconutty.
Serving suggestions:
- Serve hot or cold.
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Region: Brazilian