Ingredients

  • 1 cup of raw white corn (canjica)
  • 500ml of vegan milk
  • 1 cup of sugar
  • 5 whole cloves (or star anise)
  • 1 cinnamon stick
  • /4 cup of desiccated coconut
  • 1 tablespoon of cornstarch mixed with 1/4 cup of water
  • /2 cup of coconut milk
  • Cinnamon powder
  • (Optional: Residue of almond milk or peanut butter crumbs)

Steps

  • Step 1: Soak the canjica/mungunzá in water for 12 hours. Then, drain and rinse.

  • Step 2: Cook the canjica in a pressure cooker with 1 liter of water for 30 minutes. Let it cool.

  • Step 3: Add the vegan milk, sugar, cloves, cinnamon, and desiccated coconut to the cooked canjica. Bring to a boil.

  • Step 4: Add the cornstarch mixture and stir well. Let it thicken. Then, add the coconut milk and stir well.

  • Step 5: Serve hot or chilled, sprinkled with cinnamon powder.

Tips

  • 1: If the canjica is still not tender, cook it for a longer time.

  • 2: You can also sprinkle with toasted almond milk residue or peanut butter crumbs.

  • 3: To toast the almond milk residue, spread it on a baking sheet and bake in a medium oven for 20 minutes, checking every 5 minutes and stirring occasionally to avoid burning.

  • 4: You can use other plant-based milks, such as coconut milk, rice milk, or soy milk.

  • 5: If you want it sweeter, you can add more sugar.

  • 6: It can be stored in the refrigerator for up to 3 days.