(No Ratings Yet)
Loading...A beloved Brazilian comfort dessert, this creamy pudding simmers soaked white hominy with milk, sweetened condensed milk, and coconut until rich and silky. Traditionally served warm during the June Festival celebrations, it is often finished with a generous dusting of cinnamon and a sprinkle of toasted coconut.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 12 gFat
- 8 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 38 gSugar
- 9 gProtein
- 180 mgSodium
- 320 mgPotassium
- 220 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Hominy
- 1 cup dried white hominy (canjica corn)
- 4 cups cold water, for soaking
- 4 cups fresh water, for cooking
- 1 cinnamon stick
- 1/4 teaspoon fine sea salt
For the Pudding Base
- 4 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup canned cream (table cream)
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
For Serving
- Ground cinnamon, for dusting
- Extra toasted shredded coconut
- Chopped roasted peanuts (optional)
Directions
- Place the dried hominy in a large bowl, cover with 4 cups of cold water, and soak for 8 to 12 hours; drain and rinse well.
- Transfer the soaked hominy to a heavy pot, add 4 cups of fresh water and the cinnamon stick, and bring to a boil over high heat.
- Reduce the heat to medium-low, partially cover, and simmer for 40 to 50 minutes, or until the kernels are tender and just starting to split; drain and discard the cinnamon stick.
- Return the cooked hominy to the pot and add the whole milk, sweetened condensed milk, table cream, sugar, and salt.
- Stir gently over medium heat and bring to a low simmer; cook uncovered for 20 to 25 minutes, stirring often to prevent sticking, until the mixture thickens to a creamy, spoon-coating consistency.
- Stir in the shredded coconut and vanilla extract and simmer for 2 more minutes, allowing the coconut to soften.
- Taste and adjust sweetness or salt as desired, then remove from the heat.
- Ladle the warm pudding into individual bowls and top each serving with a dusting of ground cinnamon, extra toasted coconut, and chopped peanuts if using.
Cook’s Notes
- For a faster cook, use a pressure cooker and cook the soaked hominy for about 20 minutes under pressure before adding the dairy.
- Use whole milk for the creamiest texture; lower-fat milk will yield a thinner pudding.
- Toast the shredded coconut in a dry skillet over low heat for 3 to 4 minutes for extra nutty aroma before stirring in.
- Canjica thickens as it cools; loosen leftovers with a splash of warm milk when reheating.
- In Brazil this dessert is often served warm in small cups during Festa Junina street parties.
