With the June festivities approaching, there’s nothing better than ensuring a typical delicacy for this date! Learn how to make a creamy canjica with condensed milk that’s easy and delicious!
Creamy Canjica with Condensed Milk
Servings
6
servingsPrep time
1
hourCooking time
50
minutesWith a delicious result, the creamy canjica with condensed milk from this recipe is the best!
Ingredients
Ingredients
250 grams of white cornmeal
50 grams of grated coconut
1/2 liter of boiling milk
1 can of condensed milk
1 liter of water
Directions
- Soak the canjica grains in water overnight. Drain the water, wash and place the canjica in a pressure cooker.
- Add the water and the hominy. Cover the pan and bring to a boil.
- After the pan reaches pressure, let the canjica cook for 20 to 30 minutes.
- Open the pan after the pressure is released and add the boiling milk, condensed milk and grated coconut.
- Cook, stirring well, for another 10 minutes, or until the mixture comes to a boil and the broth thickens.
- Turn off the heat, serve the canjica hot or cold and the dessert is ready to eat.
