Ingredients with Measurements:
- 1 cup of white corn kernels
- 1 can of condensed milk
- 1 can of coconut milk
- 1 cup of raisins
- 1 cup of shredded coconut
- 1 cinnamon stick
- 4 cups of water
- Pinch of salt
Special Equipment Needed:
- Large pot
- Wooden spoon
- Serving bowls
Step-by-Step Instructions:
1. Rinse the corn kernels and soak them in water overnight.
2. Drain the water from the corn kernels and add them to a large pot with 4 cups of water, a pinch of salt, and a cinnamon stick.
3. Bring the pot to a boil, then reduce the heat and let the corn kernels simmer for about 1 hour, or until they are soft.
4. Add the condensed milk, coconut milk, raisins, and shredded coconut to the pot and stir well.
5. Let the mixture simmer for another 15-20 minutes, stirring occasionally, until it thickens.
6. Remove the cinnamon stick and let the canjica cool down for a few minutes.
7. Serve the canjica in bowls and sprinkle some shredded coconut on top.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour and 20 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 16g
- Carbohydrates: 67g
- Protein: 7g
- Fiber: 3g
- Sugar: 50g
Substitutions for ingredients:
- You can use brown sugar instead of condensed milk for a healthier option.
- You can use almond milk instead of coconut milk for a dairy-free option.
- You can use dried cranberries instead of raisins for a different flavor.
Variations:
- You can add chopped nuts, such as almonds or pecans, for extra crunch.
- You can add a teaspoon of vanilla extract for a sweeter flavor.
- You can add a tablespoon of cocoa powder for a chocolatey twist.
Tips and Tricks:
- Make sure to soak the corn kernels overnight to ensure they cook properly.
- 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 water or milk 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 the microwave or on the stovetop, adding more milk or water if needed.
Presentation Ideas:
- Serve the canjica in colorful bowls or cups.
- Garnish with a cinnamon stick or fresh mint leaves.
Pairings:
- Canjica goes well with coffee or tea.
Suggested Side Dishes:
- Serve with a side of fresh fruit, such as sliced bananas or strawberries.
Troubleshooting Advice:
- If the canjica is too thin, let it simmer for a few more minutes until it thickens.
- If the canjica is too thick, add more milk or water to thin it out.
Food Safety Advice:
- Make sure to store the canjica in the refrigerator and consume it within 3 days.
Food History:
- Canjica is a traditional Brazilian dessert made with white corn kernels and milk.
Flavor Profiles:
- Canjica is sweet and creamy, with a hint of cinnamon and coconut.
Serving Suggestions:
- Serve the canjica as a dessert or a snack.
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Region: Brazilian