Canjica is a traditional Brazilian dessert made with white hominy simmered in milk, coconut, cinnamon, and cloves.
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It's popular during winter and the Festa Junina celebrations, and it has a creamy texture similar to rice pudding, made with corn instead of rice.
This Traditional canjica recipe is made with toasted coconut, homemade caramel, coconut milk, and heavy cream for a smooth, authentic flavor.
It's easy to prepare, comforting, and makes a generous batch-perfect for any time you want a classic Brazilian canjica.
Ingredients You'll Need
Note: See the recipe card for quantities.
- White hominy (mugunzá): The base of the recipe.
- Shredded coconut: Adds flavor, body, and aroma.
- Sugar: Sweetens the dish and is used to make the caramel.
- Coconut milk: Provides richness and a smooth, silky consistency while enhancing the natural coconut flavor.
- Heavy cream: Adds creaminess and helps the mixture thicken into a soft, pudding-like texture.
- Cinnamon sticks and cloves: Give the dessert its classic warm, aromatic flavor typical of Brazilian canjica.
How to Make Canjica
Note: Full instructions are provided in the recipe card below.
- Place 190 g of white hominy in a bowl. Add 2 cups of boiling water and stir. Cover with plastic wrap or a lid and let it soak for 4 hours.
- After soaking, transfer the hominy and its soaking water to a pressure cooker. Add 6 cups of water (boiling or cold). Close the lid, bring to pressure over high heat, and cook for 40 minutes. Release the pressure completely and open the pot. The hominy should be tender.
- In a separate pot, add 40 g shredded coconut and turn the heat to high. Toast, stirring often, until the coconut becomes light golden with some darker spots. Add the toasted coconut to the cooked hominy and stir.
- In another pot, make the caramel, add 135 g granulated sugar over high heat. Allow it to melt and caramelize, stirring occasionally. Once fully melted, slowly add 1 cup of water, a little at a time, stirring carefully to avoid steam burns. When the caramel loosens and becomes liquid, add the remaining water until the full 1 cup has been incorporated. Stir until smooth.
- Pour the caramel into the pot with the hominy and toasted coconut. Place the pot over medium-high heat. Add the 2 cinnamon sticks, 10 whole cloves, 200 ml coconut milk, and 200 ml heavy cream.
- Stir well and cook for 15 minutes, or until the mixture thickens and becomes creamy. Serve warm. Sprinkle with cinnamon if desired.
Hint:When making the caramel, add the water very slowly and keep the spoon slightly tilted to avoid steam burns and help the caramel dissolve smoothly, ensuring it blends evenly without hardening.
Storage, Make Ahead, & Freezing
Storage: Store the canjica in an airtight container in the refrigerator for up to 3 days. It will thicken as it chills; add a splash of milk or water to loosen the texture.
Make Ahead: Prepare up to 1 day in advance.
Freezing: Not recommended.
Camila's Tips & Variations
- Soak for better texture: Soaking the hominy for at least 4 hours helps it cook evenly and become extra creamy after pressure-cooking.
- Use toasted coconut for depth: Toasting the shredded coconut adds a warm, nutty flavor that makes the canjica richer and more aromatic.
- Caramel for color and balance: Making a quick caramel gives the dessert a deeper sweetness and the traditional golden tone without making it overly sugary.
- Adjust sweetness: If you prefer a lighter flavor, reduce the sugar slightly or add a splash of milk to balance intensity.
- Extra creamy option: Add more heavy cream at the end of cooking for a thicker, richer finish.
- Spice variations: For a softer spice profile, reduce the cloves. For more warmth, add a small piece of star anise or a pinch of nutmeg.
- Coconut variation: Substitute part of the water with extra coconut milk for a stronger coconut flavor.
Frequently Asked Questions
Can I use yellow hominy instead of white?
White hominy is traditional and gives the best texture, but yellow hominy works if that's what you have.
How do I fix canjica if it gets too thick?
Add a little milk and stir until creamy again, or warm it over low heat if serving hot.
Can I reduce the sugar?
Yes. You can use less sugar, but the caramel will be lighter in color.
Can I skip the cloves or cinnamon?
Yes. Adjust or omit the spices to suit your taste.
❤️ Love this Canjica recipe?
Be sure to check out our delicious Paraguayan-inspired Mazamorra recipe!
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Recipe
Canjica
Equipment
- Plastic wrap or a bowl with lid
- Wooden spoon or heat-safe spoon
- Serving Bowls
Ingredients
- 190 g white hominy (canjica or mugunzá)
- 40 g shredded coconut
- 200 g coconut milk
- 200 g heavy cream
- 420 ml boiling water , divided
- 1.260 ml water
- 2 cinnamon sticks
- 10 whole cloves
Caramel:
- 135 g granulated sugar
- 210 ml water
Instructions
- Place 190 g of white hominy in a bowl. Add 420 ml of boiling water and stir. Cover with plastic wrap or a lid and let it soak for 4 hours.
- After soaking, transfer the hominy and its soaking water to a pressure cooker. Add 1.260 ml of water. Close the lid, bring to pressure over high heat, and cook for 40 minutes. Release the pressure completely and open the pot. The hominy should be tender.
- In a separate pot, add 40 g shredded coconut and turn the heat to high. Toast, stirring often, until the coconut becomes light golden with some darker spots. Add the toasted coconut to the cooked hominy and stir.
- In another pot, make the caramel, add 135 g granulated sugar over high heat. Allow it to melt and caramelize, stirring occasionally.
- Once fully melted, slowly add 1 cup of water, a little at a time, stirring carefully to avoid steam burns.
- When the caramel loosens and becomes liquid, add the remaining water until the full 1 cup has been incorporated. Stir until smooth.
- Pour the caramel into the pot with the hominy and toasted coconut. Place the pot over medium-high heat. Add the 2 cinnamon sticks, 10 whole cloves, 200 ml coconut milk, and 200 ml heavy cream.
- Stir well and cook for 15 minutes, or until the mixture thickens and becomes creamy. Serve warm. Sprinkle with cinnamon if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
