Creamy Canjica with Almond Milk: A Delicious Brazilian Treat

Creamy Canjica with Almond Milk is a comforting dessert that delights everyone, from traditionalists to those seeking new culinary experiences. With simple preparation and amazing ingredients, you will be surprised by the end result. So, let’s learn how to make this treat!

Ingredients for Creamy Canjica with Almond Milk:

• 1.1 lbs (500g) white corn for canjica (pre-cooked/boiled)
• 2 cups (500ml) almond milk
• 6 tablespoons demerara sugar (or brown sugar)
• 2 tablespoons milk powder (or coconut milk powder for dairy-free)
• 1 pinch of salt
• 1/2 cup (50g) shredded coconut
• 4 peanut butter candies (paçoquinha), crushed
• 1 teaspoon cornstarch, dissolved in 1/4 cup (50ml) water

How to make Creamy Canjica with Almond Milk:

1. In a large pot, add the pre-cooked white corn.
2. Add the almond milk, sugar, milk powder, shredded coconut, crushed peanut candies, and the pinch of salt.
3. Mix everything well and cook over medium heat, stirring constantly.
4. When the mixture begins to simmer, add the dissolved cornstarch.
5. Continue stirring over low heat until the mixture thickens to your desired consistency.
6. Finish by sprinkling cinnamon on top to taste, if desired.

Tips:

To ensure your Creamy Canjica with Almond Milk turns out perfect, here are some valuable tips:

• Choosing ingredients: Using high-quality almond milk makes a difference in the final flavor. If possible, choose an unsweetened, low-preservative version.
• White corn: Ensure the corn is tender before starting the preparation. Cooking it in a pressure cooker is a great way to guarantee it becomes soft.
• Shredded coconut: Fresh shredded coconut provides a more intense flavor. If you use dry shredded coconut, rehydrate it before adding it to the recipe.
• Peanut candies: Crushing the peanut candies well ensures they integrate completely, adding that classic nutty flavor that pairs perfectly with the almond milk.
• Cornstarch: Dissolve the cornstarch in cold water before adding it to avoid clumps, ensuring a smooth and homogeneous texture.

Prep time:

The total prep time for this recipe is approximately 40 minutes, assuming the white corn is already cooked.

Yields:

This recipe makes approximately 6 generous servings.

Did you know?

Canjica is a classic dessert from Brazil’s June Festivals (Festas Juninas), but its roots go back much further. Corn, the main ingredient, is one of humanity’s oldest staples, cultivated for over 7,000 years in the region that is now Mexico and Central America.

Canjica was introduced to Brazil by the Portuguese. While originally made with cow’s milk, substituting it with almond milk creates a lighter, modern version of this traditional comfort food. The addition of coconut and peanut candy is a regional variation that adds a unique, authentic touch to the dish.