Canjica (Sweet White Corn Coconut Porridge)
A warming Brazilian festival dessert made from dried white hominy slow-simmered in sweetened coconut milk and whole milk until thick and creamy, spiced with cinnamon and cloves. Plan ahead: the hominy needs to soak overnight.
Ingredients
- 2 cups dried white hominy (canjica corn or dried posole), soaked overnight, drained
- 4 cups whole milk
- 13.5 oz full-fat coconut milk
- 14 oz sweetened condensed milk
- 2 cinnamon sticks
- 4 whole cloves
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
Instructions
-
1
Drain the 2 cups soaked overnight, drained dried white hominy (canjica corn or dried posole) and place in a large heavy-bottomed pot. Cover with fresh water by 2 inches and bring to a boil.
-
2
Reduce heat and simmer for 45 to 60 minutes, until the kernels are tender and beginning to split open. Drain and return to the pot.
-
3
Add 4 cups whole milk, 13.5 oz full-fat coconut milk, 2 cinnamon sticks, 4 whole cloves, and 1/8 tsp salt to the pot. Bring to a gentle simmer over medium heat, stirring occasionally.
-
4
Cook for 20 minutes, stirring frequently to prevent sticking, until the mixture has thickened slightly.
-
5
Stir in 14 oz sweetened condensed milk and continue simmering for another 10 to 15 minutes until the porridge is creamy and thick. Remove and discard the cinnamon sticks and cloves.
-
6
Ladle into bowls and dust each serving with 1/2 tsp ground cinnamon. Serve warm or at room temperature.