in Dessert Recipes, Latin America

Canjica milk corn

updated

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Ingredients for 10 servings:

  • 250 g corn
  • 200 g sugar
  • Water
  • 250 g peanuts
  • 3 liters of milk
  • 200 g desiccated coconut
  • ½ liter coconut milk
  • 4 cinnamon sticks

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

a Brazilian dessert often served at festivals or holidays.

Boil the corn, water, and sugar in a pressure cooker for 30 minutes. Roast the peanuts in the oven at medium heat for about 20 minutes, until they turn completely brown. Then remove the shells. A quick tip: Roast some of the peanuts in their shells to add more color to the dish. Mix the peanuts with half of the milk. Drain the water from the pot and add the peanuts and the remaining ingredients. Let it boil again until the mixture reaches the consistency of porridge. Serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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