Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianDessert
Recipe Story
origins & traditionsCanjica de Milho is a cherished Brazilian dessert that showcases the country's love for corn-based sweets. This luscious pudding features tender white corn kernels slowly simmered in coconut milk and sweetened condensed milk, infused with aromatic cinnamon and cloves. The result is a rich, creamy dessert with a delightful texture that combines the slight chewiness of corn with velvety smoothness. Traditionally enjoyed during June festivals and family gatherings, canjica represents comfort food at its finest. Each spoonful delivers a perfect balance of sweetness and spice, with the coconut adding tropical depth. The dish can be served warm or chilled, making it versatile for any season. Garnished with cinnamon powder and sometimes coconut flakes, this dessert embodies the warmth and generosity of Brazilian home cooking. It's a recipe passed down through generations, bringing families together around the table to share in its simple yet profound pleasures.
Instructions
step by step0/10 done
Drain the white corn kernels and rinse them thoroughly under cold water. Set aside.
In a large heavy-bottomed pot, combine the corn kernels with 4 cups of milk. Bring to a gentle boil over medium heat.
Reduce heat to low and simmer uncovered for 40-45 minutes, stirring occasionally to prevent sticking. The corn should become tender and the mixture should thicken slightly.
Add the coconut milk, sweetened condensed milk, ground cinnamon, and whole cloves to the pot. Stir well to combine.
Continue to simmer on low heat for another 15-20 minutes, stirring frequently. The mixture should become creamy and the flavors should meld together.
Add the butter and a pinch of salt, stirring until the butter is fully melted and incorporated.
Taste and adjust sweetness if needed by adding more condensed milk or a tablespoon of sugar.
Remove from heat and discard the whole cloves if you can find them easily.
Let the canjica cool for 10 minutes before serving, or refrigerate for several hours to serve cold.
Serve in individual bowls, garnished with a sprinkle of ground cinnamon and shredded coconut if desired.
Canjica de Milho
4.1 (40)
A creamy and comforting Brazilian dessert made with white corn kernels, coconut milk, and warm spices. This traditional sweet treat is beloved throughout Brazil and often served during festive celebrations.
easy
1h 10m
8 servings
Ingredients
0 of 8 checked
Main Ingredients
- 2 cups corn, white hominy corn, drained if canned
- 4 cups milk, whole milk preferred
- 1 cups coconut, coconut milk from can
- 2 tablespoons butter, unsalted butter
Spices
- 1 1/2 teaspoons cinnamon, ground cinnamon
- 1/4 teaspoons salt, pinch of salt
Garnish
- 1/2 cups coconut, shredded coconut (optional)
Flavor Enhancers
- 1 teaspoons vanilla-extract, pure vanilla extract (optional)
Chef Tips
expert advice•Chef Notes: For the best texture, use white hominy corn (canjica corn) which can be found in Latin markets.
•If using dried corn, soak it overnight before cooking to reduce cooking time.
•The consistency should be creamy but not too thick - add more milk during cooking if it becomes too dense.
•Some Brazilian families add a splash of coconut milk at the end for extra richness.
•You can also customize with toppings like roasted peanuts, raisins, or grated coconut.
•For a lighter version, substitute some of the condensed milk with regular milk and honey.
•The cloves add wonderful warmth but can be omitted if you prefer a milder flavor.
•This dessert actually tastes better the next day as the flavors develop overnight.
•If reheating, add a splash of milk to restore the creamy consistency.
