Guanimes con Coco
Steamed cornmeal fritters enriched with coconut milk, often sweetened and served as a dessert or a sweet snack. These are a delightful taste of traditional Puerto Rican home cooking.
🧂 Ingredients
- 2 cups Cornmeal (fine grind)
- 1.5 cups Full-fat coconut milk
- 0.5 cup, or to taste Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon, plus more for dusting Ground cinnamon
- 1 tablespoon (for greasing) Butter or coconut oil
- 6 large, softened (optional, for wrapping) Banana leaves
👨🍳 Instructions
- 1
If using banana leaves, wash them and briefly pass them over a low flame or dip in hot water to make them pliable. Cut into approximately 8x8 inch squares.
- 2
In a large bowl, whisk together the cornmeal, sugar, salt, vanilla extract, and cinnamon.
- 3
Gradually whisk in the coconut milk until you have a smooth, thick batter. The consistency should be like thick porridge.
- 4
Grease the banana leaves or a heatproof mold/ramekins with butter or coconut oil.
- 5
Spoon the batter into the prepared banana leaves, folding them to create packets, or into the greased mold/ramekins.
- 6
Prepare a steamer. If using banana leaf packets, place them in the steamer basket, ensuring they don't touch each other too much. If using a mold, place it in the steamer.
- 7
Steam for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The guanimes should be firm.
- 8
Carefully remove from the steamer. Let cool slightly before unwrapping (if using leaves) or unmolding.
- 9
Serve warm, dusted with extra cinnamon. They can be enjoyed as is, or with a drizzle of condensed milk.
💡 Pro Tips
- ✓Ensure you use fine-ground cornmeal for a smoother texture.
- ✓Adjust the sugar to your preference; some like them sweeter than others.
- ✓If banana leaves are unavailable, use parchment paper or small heatproof ramekins.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded coconut to the batter for extra coconut flavor and texture.
- For a savory version, omit the sugar and cinnamon, and add a pinch of salt and some finely chopped herbs.