Ingredients with Measurements:
- 1 cup dried white corn kernels
- 6 cups water
- 1 cinnamon stick
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup shredded coconut
- Cinnamon powder for garnish
Special equipment needed:
- Pressure cooker or large pot
- Blender
Step-by-step instructions:
1. Rinse the dried white corn kernels and soak them in water overnight.
2. Drain the water and transfer the corn kernels to a pressure cooker or a large pot. Add 6 cups of water and the cinnamon stick.
3. If using a pressure cooker, cook on high pressure for 20 minutes. If using a pot, bring to a boil and then reduce the heat to low and simmer for about 2 hours, or until the corn kernels are tender.
4. Remove the cinnamon stick and transfer half of the corn kernels to a blender. Add the sweetened condensed milk, coconut milk, sugar, and salt. Blend until smooth.
5. Return the blended mixture to the pot with the remaining corn kernels. Add the shredded coconut and stir well.
6. Cook over medium heat, stirring constantly, until the mixture thickens and the coconut is toasted, about 15-20 minutes.
7. Serve hot or cold, garnished with cinnamon powder.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 20 minutes (pressure cooker) or 2 hours (pot) plus 15-20 minutes for final cooking
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 420
- Fat: 18g
- Carbohydrates: 62g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Dried white corn kernels can be substituted with canned sweet corn.
- Sweetened condensed milk can be substituted with evaporated milk and sugar.
- Shredded coconut can be substituted with desiccated coconut.
Variations:
- Add chopped nuts, such as peanuts or cashews, for extra crunch.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a pinch of ground cloves or nutmeg for a spicier flavor.
Tips and tricks:
- Soaking the corn kernels overnight will reduce the cooking time.
- Stir the mixture constantly while cooking to prevent it from sticking to the bottom of the pot.
- Adjust the amount of sugar according to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or cups.
- Top with additional shredded coconut or chopped nuts.
Garnishes:
- Cinnamon powder
Pairings:
- Coffee or tea
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too thick, add a little more coconut milk or water to thin it out.
Food safety advice:
- Make sure to soak the corn kernels overnight to ensure they are fully hydrated before cooking.
Food history:
- Canjica is a traditional Brazilian dessert made with white corn kernels, milk, and sugar. It is typically served during the Festa Junina, a Brazilian festival that celebrates the harvest season.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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Region: Brazilian