Canjica — Print Recipe — The Culinary Codex

A silky, spiced porridge of white corn kernels slow-simmered in coconut milk until tender and creamy, perfumed with cinnamon and clove, topped with roasted peanuts — Brazil's beloved winter dessert.

Ingredients

500g dried white corn kernels (canjica or milho branco), soaked overnight
800ml coconut milk
400ml water
200g sugar
2 cinnamon sticks
4 whole cloves
Pinch of salt
100g roasted peanuts, chopped
Ground cinnamon for topping

Instructions

1 Soak white corn kernels overnight in water. Drain and rinse.
2 Place corn in a large pot with water and bring to a boil. Reduce heat and simmer for 1-1.5 hours until kernels are tender and beginning to split.
3 Add coconut milk, sugar, cinnamon sticks, cloves, and salt. Stir well.
4 Continue simmering for 30-40 minutes, stirring regularly to prevent sticking, until the porridge is thick and creamy.
5 Remove cinnamon sticks and cloves.
6 Serve warm or cold in bowls, topped with roasted peanuts and a dusting of ground cinnamon.

Did You Know?

During festas juninas, canjica is served alongside dozens of other corn-based treats, because the June festivals coincide with the corn harvest in Brazil.