By PAOLA GARCIA | November 06, 2021

Hola friends! Here is an easy recipe for a classic Dominican dessert called Majarete Dominicano. Ours is the Dominican version of this delicious corn pudding as there are Cuban and Puerto Rican variations as well.

You will love this smooth and creamy blend of corn, milk, coconut milk, sugar, cinnamon, nutmeg, cornstarch, and vanilla extract.

PREP TIME

10 mins

TOTAL TIME

40 mins

SERVINGS

6

INGREDIENTS

4, 8.75 cans of Sweet Whole Kernal Corn
2 cups of whole milk
13.5 oz of Unsweetened Coconut Milk
3/4 cup of sugar
1/4 cup of cornstarch
2 cinnamon sticks
1/4 teaspoon of ground nutmeg
1 teaspoon of vanilla extract

INSTRUCTIONS

1. In a 3 quart pot combine the whole milk, nutmeg, and cinnamon sticks. Cook the mixture to a simmer over medium heat. Cover and set aside for at least 10 minutes. Remove the cinnamon sticks.


2. Combine the corn, coconut milk, sugar, cornstarch, and vanilla extract in a blender. Blend 2-3 minutes or until smooth. Using a fine-hole mesh strainer, strain the corn mixture into the pot while pressing out all liquid, and stir.


3. Cook the corn mixture over medium heat, stirring it constantly to avoid sticking. When the mixture reaches a drinkable yogurt-like thickness, remove it from the heat and let it cool for 15 minutes. Place your corn pudding into a large serving bowl, cover, refrigerate for at least an hour, and then serve.

Enjoy!

paola@dominicansoul.com