Corn Pudding - Majarete

Corn Pudding - Majarete

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Prep time

10m

Total time

35m

Yields

6

Servings

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La Cocina Goya

One of the most cherished and delicious desserts in the Caribbean is corn pudding, known as majarete. This traditional, homemade recipe comes from the Dominican Republic where home cooks famously transform corn, coconut milk, whole milk, cinnamon, nutmeg, sugar and cornstarch into a thick, silky-smooth pot of gold. Chill the corn pudding until cold, garnish with ground cinnamon and get ready to win over the hearts of adults and children alike.

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Ingredients

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2 cups

whole milk

2

cinnamon sticks 

¼ tsp.

ground nutmeg

2 cans (15.25 oz.)

(each) GOYA® Whole Kernel Corn, drained

1 can (13.5 oz.)

GOYA® Coconut Milk

¾ cup

sugar

¼ cup

cornstarch 

Ground cinnamon (optional for garnish)

Directions

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Step 1

In medium saucepan over medium heat, bring whole milk, cinnamon sticks and nutmeg to simmer. Remove pan from heat; cover and let steep 10 minutes; remove and discard cinnamon sticks.

Step 2

Meanwhile, in blender, blend together corn, coconut milk, sugar and cornstarch until smooth, 1-2 minutes. Using fine-hole mesh strainer, strain corn mixture into saucepan of steeped milk, pressing out all liquid; stir to combine.

Step 3

Bring corn mixture to simmer over medium heat, stirring frequently and scraping bottom of pot with flat spatula to prevent scorching. Simmer, stirring constantly, until thick and bubbly, 1 minute. Divide corn mixture evenly among 6 small dessert cups, or one medium-large serving bowl; cool about 10 minutes. Cover and transfer cups to refrigerator; chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.

Recipe Tags

Desserts & Drinks Caribbean Under 60

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