• 16 ears of corn
  • 2 grated coconuts
  • 3 cups of sugar (480g)
  • A pinch of salt
  • Water
  • Cinnamon and cloves to taste


  • Step 1: Remove the husks from the corn ears and wash the corn. Then, cut off the sides of the corn to remove only the kernels.

  • Step 2: Blend the corn in a blender until it's smooth, then transfer it to a pot. Add the coconuts, sugar, cinnamon, and salt.

  • Step 3: Stir this vegan corn canjica for 1 hour and 30 minutes until it reaches the desired consistency, or until it becomes a creamy yellow pudding.

  • Step 4: When it's boiling and starts to detach from the pot, turn off the heat. Transfer it to a serving dish or plastic container and sprinkle with cinnamon to taste.


  • 1: If necessary, add a little water to help blend the corn better.