Canjica is a Brazilian delicacy that resembles pudding and is often served in June during the country’s winter celebrations. Both dry hominy and the authentic “Canjica de milho” product are available in Latin American or South American supermarket stores.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound dried hominy
- 8 cups water
- 2 (14 ounce) cans coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 2 cups milk
- 2 tablespoons white sugar, or to taste
- 3 (2 inch) sticks cinnamon sticks
- ½ teaspoon ground cinnamon, plus more for garnish
- 8 whole cloves
- 1 ¾ cups freshly grated coconut
Instructions
- Combine hominy and water in a large saucepan and soak 8 hours to overnight.
- The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
- Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 22 g |
| Sodium | 89 mg |
| Sugars | 27 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I love canjica. I will make this for winter, using this recipe. I’m Brazilian, by the way.