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Majarete

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 276 kcal
Course: Dessert
Cuisine: South American , Caribbean , Venezuelan

Ingredients

  • 14 oz coconut milk
  • ½ cup whole milk
  • ½ cup powdered panela
  • Rind of a small lime (without the pith)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (or freshly grated nutmeg)
  • ¼ teaspoon fine salt
  • 1 oz coconut , freshly and finely grated
  • 2½ oz precooked cornmeal
To serve
  • grated coconut
  • ground cinnamon
Equipment
  • Whisk

Instructions

    Cup of Yum
  1. 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.
  2. Add the grated coconut and beat well with a whisk.
  3. When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
  4. The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
  5. Remove the pan from the heat, remove the lime rind.
  6. 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.
  7. To serve, unmould, and sprinkle with ground cinnamon and grated coconut.