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Did you know that in many parts of Brazil, white and yellow corn (milho) are also called canjica? Canjica is very typical of Brazilian cuisine, being mostly used in a special kind of sweet popcorn, as well as a sweet dish that takes its name. Canjica, also known as Mugunzá, is a versatile dessert: it can be enjoyed chilled in the summer and warm on a cold autumn or winter evening! Here’s the recipe:
- 2 1/2 cups canjica de milho branca
- 1 can sweet condensed milk
- 1 1/2 cups full fat coconut milk
- 4 cups whole milk
- 1 cup shredded coconut
- 2 cinnamon sticks
- 1 teaspoon ground cloves
- Crushed peanuts or cinnamon to serve (optional)
- In a large pot, combine all the ingredients.
- Cook, over medium high heat, until it starts to boil. Lower the heat and let it simmer for 20 to 30 minutes, stirring occasionally, until thickened to the desired consistency. Keep in mind that the pudding will continue thickening as it cools.
- Divide the pudding into individual bowls and allow it to cool before serving.
- If using, sprinkle the crushed peanuts or cinnamon on top.
- Serve warm or chilled.