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Majarete

A smooth Caribbean sweet corn pudding infused with coconut milk and cinnamon, chilled to a silky finish.

30 minEasyServes 6240 cal/serving

CaribbeanDessertStovetop and BlenderVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

  • 4 cups sweet corn kernels
  • 2 cups full-fat coconut milk
  • 1.5 cups evaporated milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cinnamon stick
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon

Instructions

  1. 1

    Combine 4 cups sweet corn kernels, 2 cups full-fat coconut milk, and 1.5 cups evaporated milk in a blender, processing until smooth.

  2. 2

    Pour the mixture through a fine-mesh strainer into a medium saucepan, pressing solids with a spatula to extract liquid, then discard the pulp.

  3. 3

    Whisk in 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, and drop in the 1 cinnamon stick.

  4. 4

    Cook over medium heat while stirring constantly until thick and bubbling, about 10 to 12 minutes.

  5. 5

    Remove from heat, discard the cinnamon stick, and pour into serving ramekins.

  6. 6

    Refrigerate for at least 2 hours, then sprinkle top with 1/2 tsp ground cinnamon before serving.

Questions

Can I make Majarete dairy-free?

Yes. The dairy in this entry is 1.5 cups evaporated milk. Swap the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Majarete keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Majarete?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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