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5 from 2 votes

Brazilian White Corn and Coconut Porridge

Prep Time50 mins
Total Time50 mins
Servings: 8 -10
Author: Aline Shaw


  • 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


  • Wash the corn using a strainer until the water runs clear, then let it drain for a few mins
  • 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, re-hydrate the 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!!