Canjica is a traditional Brazilian recipe (based on a Portuguese original) for a classic dessert of hominy (dried maize kernels), peanuts and coconut in a milk and condensed milk custard flavoured with sugar and ground cinnamon. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Canjica.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Canjica: Classic Brazilian recipe for a dessert of green maize starch and peanut milk with coconut thickened with eggs to form a custard that's served topped with cinnamon.
Place the hominy in a bowl, cover with water and set aside over night. The following day, drain the hominy, place in a pan then cover with water and bring to a simmer. Add a lid and cook the hominy gently for about 50 minutes, or until very soft.
In the meantime, combine the peanuts and 500ml milk in a blender. Process until smooth then add the eggs, condensed milk, coconut, cinnamon and sugar. Pulse to combine then drain the hominy and add to the other ingredients along with the remaining milk.
Pulse to mix (but do not chop the hominy) then turn into a pan and heat gently, stirring constantly, until the mixture thickens to the consistency of double cream. Either serve hot or allow to cool before serving.
Typically this is served very sweet, but you can reduce the sugar to suit your own tastes.
Click on the image, above to submit to Pinterest.