A guaranteed presence at June festivals, creamy canjica – or mungunzá depending on the region – is a dessert with a very Brazilian flavor and simple preparation!
Creamy Canjica/Mungunzá
Servings
10
servingsPrep time
5
hoursCooking time
1
hourThis creamy canjica is to make anyone want to repeat!
Ingredients
500 grams of white hominy
100 grams of grated coconut
400ml of coconut milk
20 pieces of cloves
4 pieces of cinnamon
2 boxes of sour cream
1 and 1/2 cup sugar
1 liter of hot water
Cinnamon or paçoca to finish
Directions
- In a container add the hominy and 1 liter of hot water, soak for 4 hours and discard the water.
- Place the canjica in a pressure cooker, add 2 liters and 1/2 of water and after starting the pressure cook for 35 minutes.
- Turn off the heat and let the pressure release by itself.
Return the pan to the heat without the lid, add the sugar, coconut milk, cream and stir well. - Add the cloves, cinnamon, grated coconut and cook for another 20 minutes, stirring occasionally.
- Finish by placing powdered cinnamon or crumbled paçoca on top, and the creamy canjica is ready to be served hot or cold.
