Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBreakfast
Recipe Story
origins & traditionsCanjica is a cherished tradition in homes throughout the country, especially during June festivals and cool mornings. This warm, velvety porridge features tender white hominy corn simmered slowly in coconut milk and sweetened condensed milk, creating a luxurious texture. Aromatic spices like cinnamon sticks and cloves infuse the dish with warmth, while a final garnish of ground cinnamon and coconut flakes adds texture and visual appeal. The slow cooking process transforms simple ingredients into a soul-satisfying comfort food that brings families together. Whether served as a hearty morning meal or a sweet afternoon treat, Canjica represents the heart of home cooking with its simple preparation and deeply satisfying flavors. The dish can be customized with varying sweetness levels and spice intensities to suit individual preferences.
Instructions
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Rinse the white hominy corn thoroughly under cold water and drain well. In a large heavy-bottomed pot, combine the hominy corn with 4 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 60 minutes, stirring occasionally to prevent sticking. Add the coconut milk, whole milk, sweetened condensed milk, cinnamon sticks, and whole cloves to the pot. Stir well to combine all ingredients. Continue simmering on low heat for another 25-30 minutes, stirring frequently, until the mixture thickens to a creamy porridge consistency and the corn is completely tender. Taste and adjust sweetness if needed by adding more sweetened condensed milk or a drizzle of honey. Remove the cinnamon sticks and cloves with a slotted spoon. Ladle the hot canjica into individual serving bowls. Sprinkle each serving with ground cinnamon and coconut flakes. Serve immediately while warm.
Canjica - Sweet Hominy Porridge
4.5 (105)
A creamy, comforting sweet white corn porridge infused with coconut milk, cinnamon, and cloves. This traditional treat is beloved across regions and often enjoyed warm with a sprinkle of cinnamon on top.
easy
1h 45m
6 servings
Ingredients
0 of 8 checked
Main Ingredients
- 2 cups corn, white hominy corn, dried
- 1 1/2 cups coconut, coconut milk
- 2 cups milk, whole milk
Sweeteners
- 1 cups milk, sweetened condensed milk
Spices
- 2 pieces cinnamon, cinnamon sticks
Garnish
- 1 teaspoons cinnamon, ground cinnamon
- 1/4 cups coconut, shredded coconut flakes
Optional Sweeteners
- 2 tablespoons honey, honey (optional)
Chef Tips
expert advice•For a richer flavor, toast the coconut flakes lightly in a dry pan before garnishing.
•If you prefer a thinner consistency, add more whole milk during the final cooking stage.
•Some cooks like to add a pinch of salt to enhance the sweetness.
•The canjica will continue to thicken as it cools, so serve it slightly looser than your desired final consistency.
•For a festive presentation, add a small scoop of vanilla ice cream on top when serving.
•Leftover canjica can be thinned with milk when reheating.
•You can also experiment with different toppings like chopped peanuts, raisins, or grated coconut.
•For a less sweet version, reduce the condensed milk and increase the whole milk proportionally.
