Canjica(Corn Pudding)
Canjica is a creamy Brazilian dessert made from tender dried white corn, infused with coconut milk and sweetened with sugar. Topped with cinnamon, it offers a comforting blend of sweetness and warmth, perfect for gatherings or cozy evenings. Its lumpy, creamy texture appeals to those who enjoy hearty, flavorful puddings.
Ingredients
Instructions
- Cook the dried white corn until tender, about 20 minutes in a pressure cooker or until soft.
- Add the sugar, coconut milk, and milk to the cooked corn.
- Simmer the mixture until heated through and slightly thickened, adjusting with more milk or coconut milk if needed.
- Before serving, sprinkle with cinnamon.
- Serve warm, with a creamy yet lumpy texture.
Tips & Substitutions
To ensure the corn is perfectly tender, soak the dried white corn overnight before cooking. If you want to make this dish a bit richer, consider substituting some of the milk with heavy cream. For added flavor, you can include a pinch of vanilla extract or a splash of rum. This canjica pairs beautifully with a refreshing White Punch.
Serving Suggestions
Serve canjica warm in individual bowls, topped with a sprinkle of cinnamon. It makes a delightful dessert or a comforting breakfast dish. For a well-rounded meal, consider pairing it with savory vegetarian recipes or enjoy it alongside a light salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a saucepan over low heat, adding a splash of milk or coconut milk to maintain the creamy texture. Stir frequently to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Canjica(Corn Pudding) contains roughly 586 calories, with 8g protein, 65g carbohydrates, and 37g fat. It is an excellent source of vitamin C (54% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of iron and protein. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of dried?
Yes, you can use fresh corn, but the cooking time will differ. Fresh corn should be cooked until tender and then blended into a similar consistency as the dried corn. Adjust the liquid ingredients as needed to achieve the desired texture.
Is there a dairy-free option for this recipe?
Absolutely! You can replace the regular milk with additional coconut milk or almond milk. This keeps the dish creamy while making it suitable for those who are lactose intolerant or prefer a vegan option.
Can I add other flavors to the canjica?
Yes, you can experiment by adding ingredients like nutmeg, cardamom, or even a hint of citrus zest for a unique twist. These flavors complement the sweetness of the corn and enhance the overall dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).