Brazilian White Corn and Coconut Porridge Recipe
Experience the comforting warmth of Brazilian White Corn and Coconut Porridge, a creamy blend of sweet corn, coconut, and aromatic spices that brings a touch of tropical flavor to your table.
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Servings: 6
Ingredients
- 5 cups water
- 500 g package of white corn
- 1/2 cup sugar
- 2 cups milk
- 1 cinnamon stick
- 3 cloves
- 1 whole vanilla bean or 1-2 teaspoons vanilla bean extract
- 1 cup dehydrated unsweetened shredded coconut
- 1 14 oz can sweetened condensed milk
- 1 13 oz can coconut milk
- A pinch of nutmeg
Instructions
- Rinse the white corn thoroughly in a strainer under cool water until the water runs clear. Allow it to drain for a few minutes.
- Transfer the washed corn to an instant pot or pressure cooker. Add all 5 cups of water, cover, and cook on the manual setting for 40 minutes.
- While the corn cooks, hydrate the shredded coconut. In a medium bowl, combine the coconut, milk, sweetened condensed milk, sugar, cinnamon stick, cloves, vanilla bean (or vanilla extract), and nutmeg.
- Once the corn has finished cooking, carefully release the pressure and open the lid.
- Pour the milk and coconut mixture into the cooked corn. Switch to sauté mode (with the lid open) and cook for an additional 10-15 minutes, stirring occasionally, until the porridge thickens and the flavors meld.
- Serve warm, topped with a sprinkle of cinnamon or toasted coconut if desired.