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Overhead image of two servings of canjica in bowls sprinkled with ground cinnamon next to spoons, vanilla beans, cinnamon sticks and cloves
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5 from 48 votes

Brazilian White Corn and Coconut Porridge

When it's chilly outside, a warm, sweet Canjica is the most comforting recipe to enjoy! Made with white hominy corn and coconut, this Brazilian White Corn Porridge is creamy, perfectly spiced and feels like a warm hug in a bowl.
Prep Time50 minutes
Total Time50 minutes
Servings: 8 Servings
Calories: 478kcal
Author: Aline Shaw

Ingredients

  • 5 cups of water
  • 500 g package of white hominy corn
  • 1/2 cup sugar
  • 2 cups of milk
  • 1 14 oz can of sweet condensed milk
  • 1 cinnamon stick
  • 3 cloves
  • 1 whole vanilla bean or 1-2 tsp of vanilla bean extract
  • 1 cup of dehydrated unsweetened, shredded coconut
  • 1 13 oz can of coconut milk
  • a pinch of nutmeg

Instructions

  • Wash the corn using a strainer until the water runs clear, then let it drain for a few minutes.
  • Add the washed corn to an instant pot, or pressure cooker, and add all 5 cups of water. Cover and cook on manual for 40 mins.
  • While the corn is cooking, hydrate the shredded coconut - In a medium bowl add the coconut, the milk, the condensed milk, the sugar, the coconut milk and the spices.
  • When the corn is cooked, safely release the pressure and open the pan.
  • Add the milk-coconut mixture to the cooked corn and cook on sauté mode (open) for 10-15 mins.
  • Serve with some cinnamon or with toasted coconut (optional)

Bom Apetite!!

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    Nutrition

    Serving: 1serving | Calories: 478kcal | Carbohydrates: 58g | Protein: 9g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 325mg | Potassium: 470mg | Fiber: 4g | Sugar: 46g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 3mg