Majarete
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
276 kcal
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Course
Dessert
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Cuisine
South American, Caribbean, Venezuelan
Majarete
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Typical of Lent and Holy Week, majarete or manjarete, is a dessert from Latin America and the Caribbean that’s made from coconut and cornmeal.
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Ingredients
- 14 oz coconut milk
- ½ cup milk whole
- ½ cup panela powdered
- lime zest without the pith, from a small lime
- ½ teaspoon ground cinnamon
- ¼ teaspoon cloves or freshly grated nutmeg, ground
- ¼ teaspoon salt fine
- 1 oz coconut , freshly and finely grated
- 2½ oz precooked cornmeal
To serve
- coconut grated
- ground cinnamon
Equipment
- Whisk
Instructions
- In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
- Add the grated coconut and beat well with a whisk.
- When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
- The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
- Remove the pan from the heat, remove the lime rind.
- Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
- To serve, unmould, and sprinkle with ground cinnamon and grated coconut.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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