Brazilian
Canjica
A creamy Brazilian sweet made with white hominy corn simmered in milk, coconut milk, condensed milk, cinnamon, and cloves. It is served warm in small bowls, with roasted peanuts and cinnamon on top.
Watch it madeReceitas Fáceis Cidoca Dalonso · 2:51
Ingredients
- Dried white hominy corn for canjica1/2 cup
- Water3 cups, plus more for soaking
- Whole milk1 cup
- Coconut milk1/2 cup
- Sweetened condensed milk1/3 cup
- Sugar1 tablespoon, or to taste
- Cinnamon stick1 small
- Whole cloves2
- Fine salt1 pinch
- Roasted unsalted peanuts, lightly crushed2 tablespoons
- Ground cinnamonto serve
Method
- Rinse the hominy corn well, place it in a bowl, cover with plenty of water, and soak overnight.
- Drain the soaked hominy and place it in a pressure cooker with 3 cups of fresh water.
- Cook under pressure for about 35 minutes, then let the pressure release naturally.
- Open the cooker and check that the hominy is tender but still pleasantly chewy.
- Drain off excess cooking water, leaving about 1/2 cup in the pot with the hominy.
- Add the milk, coconut milk, condensed milk, sugar, cinnamon stick, cloves, and salt.
- Simmer uncovered over low heat for 20 to 25 minutes, stirring often, until the canjica is creamy and slightly thickened.
- Taste and adjust the sweetness with a little more sugar if desired.
- Remove the cinnamon stick and cloves before serving.
- Spoon into bowls and finish with crushed roasted peanuts and a dusting of ground cinnamon.
Common questions
Can I substitute the hominy corn or any of the milks in canjica?
You can use pre-cooked hominy if available, but reduce the pressure-cooking step and simmer only until tender. For milk, use all dairy milk or swap part of it with more coconut milk for a richer, dairy-leaning result.
How long does canjica take from start to finish?
Plan for an overnight soak, then about 35 minutes under pressure, plus natural release time. After that, simmer the dairy mixture for 20 to 25 minutes. Altogether, most of the active cooking is under an hour.
What are the most common mistakes when making canjica?
The biggest mistakes are not soaking long enough, overcooking the corn until mushy, and boiling the dairy too hard, which can scorch or curdle. Stir often on low heat and remove the spices before serving.
How should I store leftover canjica?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. It thickens as it sits, so add a splash of milk when reheating. Warm gently over low heat, stirring to prevent sticking.
What is the best way to serve canjica?
Serve it warm in bowls, topped with crushed roasted peanuts and a dusting of ground cinnamon. It’s especially good as a dessert or festival-style snack, and a little extra coconut milk on top makes it richer.