Sweet Corn-Coconut Pudding (Munguzá Doce).

Name: Sweet Corn-Coconut Pudding (Munguzá Doce).
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 serving
Ingredients: 8.2 oz corn; 1 can condensed milk; milk; 1-½ cup granulated sugar; 1 cinnamon stick; 1 dash cloves; 1 dash nutmeg; 2 teaspoons vanilla extract; 3.4 fl.oz coconut milk; cinnamon; ** These ingredients are my personal touch to the traditional recipe

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5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings
8
Cuisine
Brazilian, gluten-free

Sweet Corn-Coconut Pudding (Munguzá Doce).

Soren Pugh

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Sweet corn-coconut pudding is a dessert made with hominy, coconut milk, sugar, and spices that can be served either warm or chilled.

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Ingredients

Servings

8.2 oz corn that is, dry yellow or white hominy, which can be found in the Latin products aisle of the grocery store or in Latin markets (250g, dry, for canjica
1 can condensed milk 14 oz or 396 g, can
milk use the empty condensed milk can, fresh, equal measure
1-½ cup granulated sugar
1 cinnamon stick
1 dash cloves ground
1 dash nutmeg freshly ground
2 teaspoons vanilla extract pure
3.4 fl.oz coconut milk or 100ml
cinnamon ground, to sprinkle
** These ingredients are my personal touch to the traditional recipe.

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Instructions

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The night before making, soak the corn in enough cold water to cover.
On the day of preparation, rinse the corn, place in a large heavy-bottom pan with 1 quart (950 mL) of cold water, and let cook, covered, over medium-low heat for about 60-75 minutes. After cooking, add the condensed milk, fresh milk, sugar, the cinnamon stick, the cloves, and the nutmeg. Bring to a boil over medium-high heat; then, reduce the heat to medium-low and let simmer uncovered for about 15 additional minutes.
Add the vanilla, the coconut milk, and a dash of ground cinnamon. Stir well, and remove from heat. Pour in serving bowls and sprinkle cinnamon on the top. Serve sweet corn-coconut pudding warm or chilled.