Sweet-corn-coconut-pudding, Mungunza-doce, canjica

Sweet Corn-Coconut Pudding (Munguzá Doce).

Sweet corn-coconut pudding is a dessert made with hominy, coconut milk, sugar, and spices that can be served either warm or chilled.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8


  • 8.2 oz dry corn for canjica that is, dry yellow or white hominy, which can be found in the Latin products aisle of the grocery store or in Latin markets (250g)
  • 1 can can condensed milk 14 oz or 396 g
  • Equal measure of fresh milk use the empty condensed milk can
  • 1-1/2 cup granulated sugar
  • 1 cinnamon stick
  • 1 dash ground cloves
  • 1 dash freshly ground nutmeg**
  • 2 teaspoons pure vanilla extract**
  • 3.4 fl.oz coconut milk or 100ml
  • Ground cinnamon to sprinkle
  • ** These ingredients are my personal touch to the traditional recipe.


  1. The night before making, soak the corn in enough cold water to cover.
  2. 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.
  3. 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.