8.2ozdry corn for canjicathat is, dry yellow or white hominy, which can be found in the Latin products aisle of the grocery store or in Latin markets (250g)
1cancan condensed milk14 oz or 396 g
Equal measure of fresh milkuse the empty condensed milk can
1-½cupgranulated sugar
1cinnamon stick
1dashground cloves
1dashfreshly ground nutmeg**
2teaspoonspure vanilla extract**
3.4fl.ozcoconut milk or 100ml
Ground cinnamon to sprinkle
** These ingredients are my personal touch to the traditional recipe.
Instructions
The night before making, soak the corn in enough cold water to cover.
On the day of preparation, rinse the corn, place in a large heavy-bottom pan with 1 quart (950 mL) of cold water, and let cook, covered, over medium-low heat for about 60-75 minutes. After cooking, add the condensed milk, fresh milk, sugar, the cinnamon stick, the cloves, and the nutmeg. Bring to a boil over medium-high heat; then, reduce the heat to medium-low and let simmer uncovered for about 15 additional minutes.
Add the vanilla, the coconut milk, and a dash of ground cinnamon. Stir well, and remove from heat. Pour in serving bowls and sprinkle cinnamon on the top. Serve sweet corn-coconut pudding warm or chilled.
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