Make Canjica - Recipe Using Hominy

Welcome to the comforting world of Canjica! This beloved Brazilian recipe using hominy is more than just a dessert; it's a creamy, sweet delight often associated with winter festivals and celebrations. Imagine a warm, milky pudding, rich with the subtle chewiness of white hominy corn, infused with the tropical sweetness of coconut and the indulgent creaminess of sweet condensed milk. Whether you're a seasoned chef or looking for an easy homemade dessert recipe, Canjica is a fantastic way to explore vibrant Brazilian flavors right in your own kitchen. Get ready to transform simple ingredients into an unforgettable sweet snack that's perfect for sharing!

Ingredients

• 1 cup (about 200g) dried white hominy corn (also known as Canjica corn)
• 6 cups water (for soaking)
• 8 cups water (for boiling hominy)
• 1 (13.5 oz / 400ml) can coconut milk (full-fat for best creaminess)
• 1 (14 oz / 397g) can sweetened condensed milk
• 2 cups whole milk (or your preferred dairy/non-dairy milk)
• ½ cup granulated sugar (adjust to taste)
• 2-3 cinnamon sticks
• 5-6 whole cloves (optional, for extra spice)
• ¼ teaspoon salt (to balance sweetness)
• ½ cup shredded coconut (unsweetened, for stirring in at the end)
• Ground cinnamon, for serving
• Extra shredded coconut or toasted coconut flakes, for serving (optional)

Directions

1. Soak the Hominy Overnight
   1. Rinse the dried hominy corn thoroughly under cold water.
   2. Place the rinsed hominy in a large bowl and cover it with 6 cups of fresh cold water. Ensure the hominy is fully submerged, as it will expand.
   3. Let the hominy soak at room temperature for at least 8 hours, or preferably overnight. This step is crucial for softening the kernels and reducing cooking time.
2. Boil the Hominy Until Soft
   1. After soaking, drain the hominy and rinse it again.
   2. Transfer the soaked hominy to a large pot or Dutch oven. Add 8 cups of fresh water.
   3. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover, and simmer.
   4. Cook for 1.5 to 2 hours, or until the hominy is very tender and easy to mash with a fork. Stir occasionally to prevent sticking. Add more water if needed to keep the hominy submerged.
3. Add Milks, Sugar, and Spices; Simmer
   1. Once the hominy is soft, drain off any excess water if there's a lot (a little liquid remaining is fine).
   2. To the pot with the cooked hominy, add the coconut milk, sweetened condensed milk, whole milk, granulated sugar, cinnamon sticks, whole cloves (if using), and salt.
   3. Stir everything together well.
   4. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent scorching on the bottom.
   5. Continue to simmer for about 30-45 minutes, allowing the flavors to meld and the pudding to thicken to your desired consistency. It should be creamy and rich.
4. Taste, Adjust, and Serve
   1. Carefully remove the cinnamon sticks and cloves (if using) from the pudding.
   2. Taste the Canjica and adjust the sweetness if necessary by adding a little more sugar, one tablespoon at a time, until it's perfect for your palate.
   3. Stir in the ½ cup of shredded coconut. This adds a lovely texture and boosts the coconut flavor.
   4. Serve the Canjica warm or chilled, in individual bowls. Garnish each serving with a generous sprinkle of ground cinnamon and, if desired, extra shredded coconut or toasted coconut flakes. Enjoy your delicious dessert made from milk!