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Sweet-corn-coconut-pudding, Mungunza-doce, canjica
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5 from 2 votes

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.


  • 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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