Canjica

Nutrition · per serving

Steps

1. 1

   Rinse the cooked white hominy well under cold water, drain, and check for any tough skins or debris. This recipe uses pre-cooked hominy so the dish fits the time limit and still develops the classic creamy texture.

   320 g cooked white hominy, drained
2. 2

   In a medium saucepan, combine the drained hominy, water, coconut milk, sugar, shredded coconut, 1 tsp ground cinnamon, cloves, and salt. Stir well before heating so the sugar starts dissolving evenly.

   320 g cooked white hominy, drained300 ml water400 ml coconut milk70 g granulated sugar25 g sweetened shredded coconut1 tsp ground cinnamon4 whole cloves1 pinch fine salt
3. 3

   Bring the mixture just to a gentle simmer over medium heat, stirring frequently to prevent the coconut milk from catching on the bottom. Once it starts bubbling lightly, reduce to low heat.

4. 4

   Cook for 25 minutes on low, stirring every 3 to 4 minutes, until the liquid thickens to a loose pudding consistency and the hominy is very tender. If it thickens too quickly, add a small splash of water; it should remain creamy, not dry.

5. 5

   Fish out and discard the cloves. Taste and adjust with a little more sugar or cinnamon if desired. The canjica should taste fragrant, creamy, and lightly spiced.

   4 whole cloves
6. 6

   Let the canjica rest for 5 minutes off the heat; it will thicken slightly as it cools. Spoon into 2 bowls and finish with the remaining 1/2 tsp ground cinnamon. Serve warm.

   1/2 tsp ground cinnamon

Origin & History

Canjica is a beloved Brazilian sweet made from white corn kernels slowly cooked with milk, sugar, and warm spices. It is especially associated with Festa Junina celebrations, where comforting corn-based dishes are central to the seasonal menu. Vegan versions using coconut milk are common and fit naturally with the dish's Brazilian flavor profile.