Canjica

Ingredients

Instructions

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.

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.

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.

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.

Nutrition per serving

Notes

• •If you can only find canned hominy, rinse it thoroughly to remove the canning liquid taste.
• •For a richer texture, use full-fat coconut milk.
• •Canjica thickens as it stands; loosen leftovers with a splash of hot water or coconut milk before reheating.
• •A few strips of orange peel can be simmered with the pudding for extra aroma, then removed before serving.

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