Creamy Canjica: A Tropical Delight

Creamy Canjica: A Tropical Delight

90 mins
easy
15 servings

Experience the irresistible flavor of creamy canjica, a traditional South American dessert. This recipe elevates the classic dish with a touch of coconut and spices.

DessertSouth AmericanVegan

Equipment Needed

  • Large Saucepan
  • Pressure Cooker

Ingredients

  • 500.00 gCanjica Corn(Pre-soaked for optimal results)
  • 1.00 literWater(Ensure water covers corn by at least 4 inches)
  • 400.00 mlFull-Fat Coconut Milk(Use high-quality coconut milk for best flavor)
  • 1.00 literWhole Milk(Use full-fat milk for richness)
  • 250.00 gDried Milk Powder(Adds creaminess and body)
  • 100.00 gRipe Coconut, Grated(Freshly grated coconut is best)
  • 2.00 cupsRefined Sugar(Adjust to your sweetness preference)
  • 1.00 pinchSalt(Enhances the flavors)
  • 2.00 sticksCinnamon Sticks(For warm spice notes)
  • 4.00 clovesCloves(Adds depth of flavor)
  • 1.00 tbspGround Cinnamon(For garnish)

Instructions

1

Combine canjica corn and water in a pressure cooker. Cover by at least 4 inches of water. Cook on medium heat until pressure builds, then reduce heat and cook for 30 minutes.

Estimated time: 30 minutes

2

Release pressure, drain, and set aside.

Estimated time: 5 minutes

3

In a large saucepan, combine the drained canjica, coconut milk, whole milk, dried milk powder, grated coconut, sugar, and salt.

Estimated time: 5 minutes

4

Stir constantly over medium heat for 15-20 minutes, or until the mixture thickens and becomes creamy.

Estimated time: 15 minutes

5

Remove from heat and stir in cinnamon sticks and cloves.

Estimated time: 2 minutes

6

Divide into serving bowls.

Estimated time: 2 minutes

7

Garnish with ground cinnamon.

Estimated time: 1 minutes

8

Serve warm.

Estimated time: 1 minutes

9

Enjoy this delicious and creamy canjica!

Estimated time: 1 minutes

10

Serve with fresh fruit for a complete meal.

Estimated time: 1 minutes