Creamy Coconut Canjica

Recipe

Creamy Coconut Canjica

Coconut Delight: A Creamy Twist on Brazilian Canjica

4.5 out of 5

Indulge in the rich flavors of Brazilian cuisine with this delightful recipe for Creamy Coconut Canjica. This traditional dessert, originating from Brazil, combines the sweetness of coconut with the comforting creaminess of canjica, creating a truly irresistible treat.

Jan Dec
Dessert› Canjica
Cuisine of the Americas› South American cuisine› Brazilian cuisine

Preparation time

10 minutes

Cooking time

1 hour 15 minutes

Total time

1 hour 25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free (if using dairy-free condensed milk), Vegan (if using vegan condensed milk), Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 400 kcal / 1674 KJ
  • Fat (total, saturated): 15g, 12g
  • Carbohydrates (total, sugars): 60g, 30g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 0.5g

Preparation

  1. 1.
    Rinse the canjica under cold water and soak it in water overnight.
  2. 2.
    Drain the soaked canjica and transfer it to a large pot.
  3. 3.
    Add 4 cups of water to the pot and bring it to a boil over medium heat.
  4. 4.
    Reduce the heat to low and simmer the canjica for about 1 hour or until tender.
  5. 5.
    In a separate saucepan, combine the coconut milk, condensed milk, sugar, and salt.
  6. 6.
    Heat the mixture over medium heat, stirring constantly until the sugar is dissolved.
  7. 7.
    Add the coconut milk mixture to the cooked canjica and simmer for an additional 15 minutes, stirring occasionally.
  8. 8.
    Remove from heat and let it cool slightly.
  9. 9.
    Serve the Creamy Coconut Canjica warm or chilled, garnished with a sprinkle of cinnamon powder.

Treat your ingredients with care...

  • Canjica — Make sure to soak the canjica overnight to ensure it cooks evenly and becomes tender.

Tips & Tricks

  • For a creamier texture, you can blend a portion of the cooked canjica before adding the coconut milk mixture.
  • Adjust the sweetness by adding more or less condensed milk according to your preference.
  • Serve the canjica warm during colder months and chilled during warmer months for a refreshing treat.
  • Sprinkle some toasted coconut flakes on top for added texture and flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Coconut Canjica in individual bowls or dessert cups. It can be enjoyed as a comforting dessert after a Brazilian-inspired meal or as a sweet treat on its own.

Presentation advice

To enhance the presentation, sprinkle a pinch of cinnamon powder in a decorative pattern on top of each serving. You can also garnish with a fresh mint leaf for a pop of color.

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