If you’re looking for a creamy and comforting corn dessert that’s rich in tradition and flavor, you’re in for a treat. This Brazilian recipe, known as canjica, is a beloved dish served especially during the Festas Juninas, Brazil’s colorful June festivals. Made from white hominy corn, sweetened milk, coconut, and warm spices, this dessert brings joy to every spoonful and is deeply rooted in Brazilian culture.
In this guide, you’ll learn how to make traditional canjica from scratch, explore its cultural significance, and discover variations that you can try at home. Whether you’re preparing for a festive gathering or simply craving something cozy, this corn dessert will surely become a favorite.
Table of Contents
- What is Canjica?
- Ingredients for Creamy Brazilian Corn Dessert
- How to Make Traditional Canjica Step-by-Step
- Tips for the Perfect Creamy Corn Dessert
- Popular Variations of Canjica
- Why This Corn Dessert Is So Popular in Brazil
- Serving and Storage Suggestions
- Final Thoughts
What is Canjica?
Canjica is a traditional Brazilian sweet dish made with white hominy corn, milk, sugar, and sometimes coconut, peanuts, or cinnamon. Known as mugunzá in some regions, it’s typically served warm in a bowl, similar to a porridge or rice pudding. The star ingredient—hominy corn—is what gives this dish its unique texture and flavor.
In Brazil, canjica is especially popular during Festas Juninas (June Festivals), which celebrate rural culture with traditional clothing, music, bonfires, and, of course, plenty of food.
Ingredients for Creamy Brazilian Corn Dessert
To make this heartwarming corn dessert, you’ll need the following ingredients:
Basic Ingredients:
- 2 cups of white hominy corn (soaked overnight)
- 5 cups of water
- 1 can of sweetened condensed milk
- 1 can of coconut milk
- 1 cup of whole milk (or plant-based milk)
- ½ cup of grated coconut (fresh or dried)
- ½ cup of sugar (adjust to taste)
- 2 cinnamon sticks
- 5 cloves
- A pinch of salt
Optional Add-ins:
- ½ cup of roasted peanuts (for crunch)
- Ground cinnamon for garnish
- 1 tbsp of butter (for richness)
- 1 star anise (for a spiced aroma)
How to Make Traditional Canjica Step-by-Step
This step-by-step guide ensures a creamy and flavorful corn dessert every time.
Step 1: Soak the Corn
Rinse the hominy corn thoroughly and soak it in water overnight (8–12 hours). This softens the corn and reduces cooking time.
Step 2: Cook the Corn
Drain the soaked corn and place it in a large pot or pressure cooker with 5 cups of fresh water. Cook until tender:
- In a pressure cooker: about 35–40 minutes after reaching pressure.
- In a regular pot: 1.5 to 2 hours, stirring occasionally.
Step 3: Add Flavor
Once the corn is soft, drain any excess water. Return it to the pot and add:
- Coconut milk
- Sweetened condensed milk
- Whole milk
- Cinnamon sticks and cloves
- Salt
Simmer over medium heat for 20–30 minutes, stirring often to avoid burning. The mixture will thicken as it cooks.
Step 4: Final Touches
Add grated coconut and sugar (if needed). Stir until everything is well combined. Add peanuts or butter if desired. Remove cinnamon sticks and cloves before serving.
Tips for the Perfect Creamy Corn Dessert
- Use pre-cooked hominy if you’re short on time.
- Don’t skip the soaking step—it ensures a tender texture.
- Adjust the sweetness based on your taste and the brands you use.
- Add more milk if the mixture becomes too thick while simmering.
- Serve warm or chilled—it’s delicious both ways.
Popular Variations of Canjica
Brazil is a vast country, and this creamy corn dessert changes slightly depending on the region:
• Canjica with Peanuts
A crunchy and nutty twist, especially popular in the Northeast.
• Vegan Canjica
Use plant-based milk and coconut cream instead of dairy. It’s just as creamy and satisfying.
In some rural regions, mashed pumpkin is added for extra color and flavor.
• Yellow Corn Canjica (Mungunzá)
Made with yellow corn kernels and often served with cloves and cinnamon.
Each version brings something unique, and you can experiment to find your favorite!
Why This Creamy Corn Dessert Is So Popular in Brazil
The creamy corn dessert known as canjica is more than just a dish—it’s part of Brazilian identity. It brings nostalgia and warmth, especially during Festas Juninas. These celebrations happen in June and July and are filled with colorful outfits, folk dances like quadrilha, and hearty food.
For many Brazilians, making canjica means gathering with family, sharing stories, and enjoying the simple pleasures of life. Just like turkey at Thanksgiving, canjica is a must-have on any Festa Junina table.
Serving and Storage Suggestions
- How to Serve:
Serve canjica warm in small bowls, topped with ground cinnamon or crushed peanuts. You can also chill it and serve it cold in the summer. - How to Store:
Store in the refrigerator for up to 5 days in an airtight container. Reheat with a splash of milk if needed. - Freezing Tips:
You can freeze canjica, but the texture might change slightly when reheated. Stir well to restore creaminess.
Final Thoughts
Whether you’re celebrating Brazilian culture or just looking to try something new, this creamy and spiced corn dessert will make any occasion more special. With a few simple ingredients and a bit of patience, you can bring a taste of Brazil into your home.
So go ahead—gather your ingredients, put on some festive music, and cook up a pot of this delicious canjica. Your kitchen will be filled with incredible aromas and the warmth of tradition.
