Dessert

Canjica (Brazilian Hominy Pudding)

Name: Canjica (Brazilian Hominy Pudding)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: brazilian
Ingredients: 500 g dried white hominy soaked overnight; 1.5 cup water; 1,000 g milk; 395 g sweetened condensed milk; 200 ml coconut milk; 0.5 cup granulated sugar; 2 pcs cinnamon stick; 6 pcs clove whole; 2 tsp ground cinnamon (optional)

Canjica is a traditional Brazilian dessert made from white hominy cooked in milk with sugar and spices. It's especially popular during winter festivals and makes for a comforting, sweet treat.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 6
Difficulty: Medium

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gdried white hominy, soaked overnight
1.5 cupwater
1,000 gmilk
395 gsweetened condensed milk
200 mlcoconut milk
0.5 cupgranulated sugar
2 pcscinnamon stick
6 pcsclove, whole

garnish

2 tspground cinnamon(optional)

Equipment

pressure cooker (optional) · large pot

The method

Step by step

1
Rinse the soaked hominy thoroughly under cold running water, then drain well.
About 5 min
Cook’s note: Soaking overnight is crucial for reducing cooking time and achieving a tender texture.
2
Place the drained hominy in a large pot or pressure cooker and add the water.
3
If using a pressure cooker, cook on high pressure for 30 minutes, then allow the pressure to release naturally.
About 30 min
Cook’s note: Cooking in a pressure cooker significantly reduces the overall cooking time.
4
If using a regular pot, bring the hominy and water to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours, or until the hominy is tender.
About 1 hr 30 min
Cook’s note: Add more water if needed to keep the hominy submerged during cooking.
5
Once the hominy is tender, drain any remaining water, if applicable.
6
Return the cooked hominy to the pot and add the milk, sweetened condensed milk, coconut milk, granulated sugar, cinnamon sticks, and cloves.
7
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
About 5 min
8
Reduce the heat to low and simmer for another 30-40 minutes, stirring frequently, until the mixture thickens to your desired consistency and the hominy is very creamy.
About 40 min
Cook’s note: The canjica will thicken further as it cools.
9
Remove the cinnamon sticks and cloves before serving.
10
Serve the canjica warm or chilled, garnished with ground cinnamon if desired.

Keep it good

Storage

Store leftover canjica in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of milk if it has thickened too much.