Canjica (Brazilian Hominy Pudding)
Canjica, also known as Mugunzá, is a versatile dessert: it can be enjoyed chilled in the summer and warm on a cold autumn or winter evening!
Ingredients
- 2 1/2 cups cooked hominy
- 1 can sweet condensed milk
- 1 1/2 cups full fat coconut milk
- 4 cups whole milk
- 1 cup shredded coconut
- 2 cinnamon sticks
- 1 teaspoon ground cloves
- Crushed peanuts or cinnamon to serve, optional
Instructions
- In a large pot, combine all the ingredients.
- Cook, over medium high heat, until it starts to boil. Lower the heat and let it simmer for 20 to 30 minutes, stirring occasionally, until thickened to the desired consistency. Keep in mind that the pudding will continue thickening as it cools.
- Divide the pudding into individual bowls and allow it to cool before serving.
- If using, sprinkle the crushed peanuts or cinnamon on top.
- Serve warm or chilled.
Notes
2 1/2 cups cooked hominy = one 29-ounces can
Nutrition
Serving: 1/2 cup, Calories: 413kcal