Peruvian Purple Corn Pudding

Ingredients

• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (400g) purple corn kernels 2 cups (400g) purple corn kernels
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 4 allspice berries 4 allspice berries
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) water (for cornstarch mixture) 1/4 cup (60ml) water (for cornstarch mixture)
• Cinnamon powder, for garnish Cinnamon powder, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 55g, 40g
• Protein: 1g
• Fiber: 2g
• Salt: 0g

Preparation

1. 1.
   In a large pot, combine the water, purple corn kernels, cinnamon stick, cloves, and allspice berries. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and simmer for 30 minutes, allowing the flavors to infuse into the liquid.
3. 3.
   After 30 minutes, strain the liquid into a separate bowl, discarding the corn kernels and spices.
4. 4.
   Return the strained liquid to the pot and add the sugar, pineapple juice, and lime juice. Stir until the sugar has dissolved.
5. 5.
   In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry.
6. 6.
   Slowly pour the cornstarch mixture into the pot while stirring continuously.
7. 7.
   Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
8. 8.
   Remove from heat and let the pudding cool to room temperature.
9. 9.
   Once cooled, transfer the pudding to individual serving bowls or a large serving dish.
10. 10.
    Refrigerate for at least 2 hours, or until chilled and set.
11. 11.
    Sprinkle with cinnamon powder before serving.

Treat your ingredients with care...

• Purple corn kernels — If fresh purple corn is not available, you can use dried purple corn kernels. Soak them in water overnight before using in the recipe to soften them.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or almond milk to the pudding mixture before cooking.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Serve the pudding with a dollop of whipped cream or a sprinkle of toasted coconut flakes for added indulgence.
• If you prefer a smoother consistency, you can blend the cooked pudding mixture in a blender before chilling.
• Experiment with different spices such as star anise or cardamom for a unique twist on the traditional recipe.

Serving advice

Serve the Peruvian Purple Corn Pudding chilled, either in individual bowls or as a large shared dessert. Garnish each serving with a sprinkle of cinnamon powder for an extra touch of flavor and visual appeal.

Presentation advice

To enhance the presentation, consider serving the pudding in clear glass bowls or dessert glasses to showcase the vibrant purple color. You can also garnish each serving with a fresh mint leaf or a slice of lime for a pop of color.