Canjica (Brazilian Hominy Pudding)
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
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store leftover canjica in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of milk if it has thickened too much.
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