Venezuelan Majarete
Ingredients
- 2 cups coconut milk (fresh or canned)
- 1/2 cup cornmeal (pre-cooked, finely ground)
- 3/4 cup sugar
- 1 cup water
- 1/2 tsp ground cinnamon (plus extra for sprinkling)
- 1/4 tsp salt
- 1 tsp vanilla extract
- cinnamon sticks (optional, for garnish)
Instructions
- In a medium pot, combine the cornmeal and 1 cup of water. Stir well to dissolve the cornmeal completely.
- Add the coconut milk, sugar, ground cinnamon, and salt to the pot. Stir until all ingredients are well combined.
- Cook over medium heat, stirring constantly to prevent lumps from forming. The mixture will begin to thicken as it heats up. Continue cooking and stirring for about 10–15 minutes until the mixture reaches a smooth, thick consistency, like a soft pudding.
- Once the mixture has thickened, remove it from the heat and stir in the vanilla extract.
- Pour the mixture into individual serving bowls or one large dish. Let it cool to room temperature, then refrigerate for at least 2 hours until set.
- Sprinkle ground cinnamon on top before serving. Optionally, garnish with a cinnamon stick.
Your traditional Venezuelan Majarete is ready. ¡Buen provecho!