Ingredients with Measurements:
- 1 cup of white cornmeal
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1 cinnamon stick
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, combine the cornmeal, coconut milk, water, and cinnamon stick.
2. Stir the mixture until the cornmeal is fully dissolved.
3. Add the sugar and salt to the pot and stir until fully combined.
4. Bring the mixture to a boil over medium-high heat, stirring constantly.
5. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally.
6. Add the shredded coconut to the pot and stir until fully combined.
7. Continue to simmer the mixture for an additional 5-10 minutes, or until it has thickened to your desired consistency.
8. Remove the cinnamon stick from the pot and discard.
9. Serve the mazamorra de coco warm or chilled.
Time:
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 280
Fat: 15g
Carbohydrates: 35g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- White cornmeal can be substituted with yellow cornmeal or masa harina.
- Shredded coconut can be substituted with coconut flakes or desiccated coconut.
Variations:
- Add diced fruit, such as mango or pineapple, to the mazamorra de coco for a tropical twist.
- Use brown sugar instead of white sugar for a richer flavor.
- Add a splash of vanilla extract to the mixture for extra flavor.
Tips and tricks:
- Stir the mixture constantly while boiling to prevent the cornmeal from clumping.
- If the mixture becomes too thick, add more water or coconut milk to thin it out.
- For a smoother texture, blend the mixture in a blender or food processor before adding the shredded coconut.
Storage instructions:
- Store leftover mazamorra de coco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the mazamorra de coco in a microwave-safe bowl for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the mazamorra de coco in individual bowls or cups.
- Garnish with additional shredded coconut or a sprinkle of cinnamon.
Pairings:
- Serve with a side of fresh fruit or a slice of cake for a sweet treat.
Suggested side dishes:
- Arroz con leche (rice pudding)
- Tres leches cake
- Flan
Troubleshooting advice:
- If the mazamorra de coco is too thin, continue to simmer the mixture until it thickens to your desired consistency.
- If the mazamorra de coco is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the mazamorra de coco thoroughly to prevent any foodborne illnesses.
Food history:
- Mazamorra de coco is a traditional dessert from Peru that dates back to the Inca Empire.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve the mazamorra de coco as a dessert after a Peruvian-inspired meal.
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Region: Peruvian