Brazilian Freeze-Dried Corn Canjica

Try this easy-to-make recipe for freeze-dried corn canjica. Here is the comforting taste of Brazilian cuisine. It’s a classic dessert made of naturally sweet corn and it’s usually done for Festa Junina, the Brazilian harvest festival. We used freeze-dried corn this time, to make it convenient, quick! It is creamy, like a pudding.

Ingredients:

1 cup freeze-dried corn

1 liter of milk

1 can of sweetened condensed milk

1/2 cup of sugar

1 cinnamon stick

1/2 teaspoon of ground cinnamon for garnish

100g coconut flakes

1 can of coconut milk

Cloves (optional)

Preparation:

Step 1: Rehydrate the Corn

Soak the freeze-dried corn in water for about 5 minutes, then drain thoroughly.

Step 2: Cook the Corn

In a big pot mix corn, milk, coconut milk and sweetened condensed milk, sugar, cinnamon stick and if you want, throw a couple of cloves in there for flavour.

Bring to an easy boil, reduce heat and simmer gently for about 1 hour, stirring occasionally until corn is tender and the mixture begins to thicken.

Step 3: Add Coconut

Stir in the coconut flakes and cook on medium for 15 minutes more. The coconut flakes themselves lend flavour, but also a wonderful texture contrast to the gritty corn.

Step 4: Serve

Remove it from the heat and remove the cinnamon stick and cloves. Allow canjica to cool before serving.

Warm or chilled, garnished with a sprinkling of ground cinnamon on top, for extra spice.

This Brazilian canjica name is freeze-dried corn, though it is rich and creamy, like a glimmer of heavenly sweetness. A comfort-food classic, it’s the kind of dessert you eat when the temperature dips at the end of the day, or bring out at a party.