Creamy Canjica/Mungunzá

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

Recipe by Caion Alves
Servings

10

servings
Prep time

5

hours 
Cooking time

1

hour 

This 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.

Recipe Video



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