Desserts
Majarete
The Quirky Foodster Team
Ingredients
- 500 g (3 cups) Fresh corn kernels
- 400 ml (1 3/4 cups) Coconut milk
- 250 ml (1 cup) Whole milk
- 150 g (3/4 cup) Sugar
- 1 Cinnamon stick
- 1/4 tsp Ground nutmeg
Method
- Blend corn kernels with milk until smooth, then strain through a fine sieve, pressing to extract the liquid.
- Combine strained corn milk with coconut milk, sugar and cinnamon stick in a saucepan.
- Cook over medium heat, stirring constantly, until it thickens into a smooth pudding, about 12-15 minutes.
- Pour into serving bowls or a shallow dish and let cool to set slightly.
- Dust with ground nutmeg or cinnamon before serving, warm or chilled.
Introduction: Majarete is a creamy fresh corn pudding with roots stretching back to Taino corn cultivation, later enriched with coconut milk and spices through Spanish and African culinary blending.
Cultural Background: Majarete is a creamy fresh corn pudding with roots stretching back to Taino corn cultivation, later enriched with coconut milk and spices through Spanish and African culinary blending. It remains a nostalgic homemade treat rather than a commercial dessert.
Tips: Stir constantly once the mixture starts thickening to prevent lumps. Straining the corn puree well gives majarete its signature silky texture.
Variations: Serve in individual cups for a party-friendly presentation. Add a touch of vanilla for extra aroma. Naturally vegetarian; use plant-based milk for a fully vegan version.
Storage: Refrigerate covered up to 4 days.
Reheating: Best served cold or at room temperature; not typically reheated.
Nutrition: Calories: 260 | Protein: 4g | Carbs: 38g | Fat: 11g
FAQs
Q: Can I use canned corn?
A: Fresh corn is preferred for its natural sweetness and starch, but well-drained canned corn can work in a pinch.
Please log in to leave a comment.