Sweet Corn-Coconut Pudding (Munguzá Doce).
Ingredients
- 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
- 1-½ 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.
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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