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Loading...A creamy, gently spiced Brazilian dessert made from tender white hominy simmered with coconut milk, whole milk, and a touch of condensed milk. Mugunza is a beloved Northeastern Brazilian comfort pudding traditionally enjoyed warm during the cool June festival season, with cinnamon and cloves perfuming every spoonful.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 12 gFat
- 8 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 38 gSugar
- 9 gProtein
- 145 mgSodium
- 380 mgPotassium
- 220 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the hominy
- 2 cups dried white hominy (mugunzá)
- 8 cups water, for soaking and cooking
For the pudding
- 4 cups whole milk
- 1 cup granulated sugar
- 1 cup canned coconut milk
- 2 cinnamon sticks
- 4 whole cloves
- 1/4 teaspoon fine salt
- 1/2 cup sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Ground cinnamon, for serving
Directions
- Place the dried white hominy in a large bowl, cover with plenty of cold water, and soak overnight (8 to 12 hours). Drain and rinse the kernels well.
- Transfer the soaked hominy to a large heavy pot, add 6 cups of fresh water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 40 to 50 minutes until the kernels are tender yet still slightly chewy. Drain any remaining water.
- Return the hominy to the pot and pour in the whole milk, coconut milk, granulated sugar, cinnamon sticks, cloves, and salt. Stir to combine.
- Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching on the bottom. Cook for 25 to 35 minutes until the liquid reduces and the pudding turns thick and creamy.
- Stir in the sweetened condensed milk, butter, and vanilla extract. Continue cooking for about 5 minutes more, until the butter melts and the pudding coats the back of a wooden spoon.
- Fish out and discard the cinnamon sticks and whole cloves. Taste and adjust the sweetness or salt as desired.
- Pour the pudding into a large serving bowl or six individual ramekins and allow to cool slightly. The pudding will continue to thicken as it cools.
- Serve warm or chilled, finished with a light dusting of ground cinnamon.
Cook’s Notes
- Soaking the hominy overnight is essential for tender kernels; if short on time, boil for 2 minutes, cover, and rest off the heat for 1 hour.
- For an even richer pudding, replace half of the whole milk with additional coconut milk and finish with a splash of heavy cream.
- Mugunza thickens significantly as it cools, so loosen leftover portions with a few tablespoons of warm milk when reheating.
- A thin strip of lemon peel simmered with the pudding adds a traditional bright aromatic note without making the dessert sour.
- Some cooks toast a handful of shredded coconut and sprinkle it on top just before serving for extra texture and flavor.
