Canjica
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Canjica |
Brazilian Food | Canjica is a bowl that mixes whole white corn with milk, a splash of coconut milk, and condensed milk to make a rich dessert with a pinch of cinnamon. You can enjoy it at the festival in June every year, but it is so delicious that you can only eat it once a year and you can easily find it all year round.
Ingredients
- 2 pounds dry grits
- 16 glasses of water
- 4 (14 ounce) cans of coconut milk
- 2 (14 ounces) cans of sweetened condensed milk
- 4 cups milk
- 4 tablespoons white sugar, or to taste
- 6 (2 inch) cinnamon sticks
- 1 teaspoon ground cinnamon and provide enough for garnish.
- 16 whole cloves
- 2 1/2 cups fresh grated coconut
How to make Canjica
- Mix hominy and water in a large saucepan and soak for 8 hours overnight.
- The next day, bring the porridge and liquid to a boil over high heat. Reduce heat and simmer for about 1 hour until grits are tender. Add coconut milk, sweetened condensed milk, regular milk, 4 tablespoons sugar, cinnamon sticks, 1 teaspoon cinnamon powder, and cloves. Heat over low heat for about 15 minutes until the mixture thickens.
- Adjust the taste and add enough sugar to sweeten it. Add coconut and stir. Arrange in a serving bowl and sprinkle with cinnamon.
