Canjica
Brazilian White Corn Pudding
A creamy and comforting Brazilian dessert made from hominy corn simmered in sweetened coconut milk, infused with warm spices. Traditionally enjoyed during the June Festivals (Festa Junina).
🧂 Ingredients
- 500 g Dried white hominy corn(Ensure it's dried hominy corn, not canned. Rinse thoroughly before soaking.)
- 2 L Water(For cooking the corn initially. You may need more.)
- 800 ml Coconut milk(Full-fat canned coconut milk will yield the creamiest result.)
- 400 g Sweetened condensed milk(Adjust to your desired sweetness.)
- 2 Cinnamon sticks(Whole sticks for infusing flavor.)
- 4 Whole cloves(Whole cloves for infusing flavor.)
- 100 g Roasted peanuts(Optional, for garnish. Can be roughly chopped.)
- 1 tsp Ground cinnamon(Optional, for serving.)
👨🍳 Instructions
- 1
Rinse the dried hominy corn thoroughly under cold running water. Place the rinsed corn in a large bowl and cover with plenty of fresh water (at least 3-4 inches above the corn). Let it soak overnight, or for at least 12 hours, allowing the corn to rehydrate and soften.
⏱️ 12 hours - 2
Drain and rinse the soaked hominy corn. Transfer the corn to a large, heavy-bottomed pot. Add 2 liters of fresh water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently. Cook until the corn kernels are very tender and have started to split open, which can take about 2 to 3 hours. Stir occasionally and add more water if the pot becomes dry.
⏱️ 2-3 hours - 3
Once the corn is tender, drain off any excess water, leaving just enough to cover the corn. Stir in the coconut milk, sweetened condensed milk, cinnamon sticks, and whole cloves. Increase the heat slightly to bring the mixture to a gentle simmer (do not boil vigorously).
⏱️ 5 minutes - 4
Continue to simmer gently, stirring frequently to prevent sticking and ensure even cooking, for at least 1 hour, or until the canjica has thickened to a creamy, pudding-like consistency. The flavors will meld and the corn will absorb the liquids. The final consistency should be thick but still pourable.
⏱️ 1 hour - 5
Remove the cinnamon sticks and cloves before serving. Serve the canjica warm. Ladle into bowls and garnish with roasted peanuts and a sprinkle of ground cinnamon, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓The canjica should have a creamy, luscious texture. If it's too thick, you can stir in a little more coconut milk or water until it reaches your desired consistency.
- ✓This dish is a staple of Brazilian June Festivals (Festa Junina), often served warm during cooler evenings.
- ✓Patience is essential for achieving tender hominy and a well-developed flavor. Don't rush the simmering process.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an extra rich flavor, use a blend of coconut milk and regular milk.
- Add a handful of raisins during the last 30 minutes of simmering for a touch of sweetness and chewiness.
- Some variations include a pinch of salt to balance the sweetness.