This is a delightfully creamy bowl of goodness hailing from Sao Tome and Principe, but it’s also enjoyed in other countries including Brazil. Canjica is essentially a rice pudding, but with hominy instead of rice. I LOVE hominy but had never thought to have it sweet. Traditionally, this is made from dry hominy that must be soaked overnight and cooked slowly for several hours. This is a speedy, but also delicious version that used canned hominy. Most traditional recipes finish this homey dish with a sprinkling of cinnamon, but we love the added texture from toasted coconut. Intrigued? Try it! I know you’ll love it.
Naptime Tip: This is actually a great treat to whip up last minute using simple fridge and pantry ingredients. It can even double as a cozy breakfast!
Canjica
Recipe translated and adapted from turisbrasil.com
Ingredients:
2 cups water
500g or 2 1/4 cups sugar
1/2 tsp. salt
1 15 oz. can coconut milk
1 cinnamon stick or 1/2 tsp. ground cinnamon
6 eggs
1 29.5 oz. can white hominy (also called green corn), drained
1/2 cup toasted coconut, for topping
ground cinnamon, for topping if desired
Method:
In a medium saucepan, bring water, sugar, salt, coconut milk and cinnamon to a boil. In a large bowl, beat eggs until well mixed. Remove pan from heat and slowly pour into eggs, whisking constantly. Add drained hominy. Return mixture to the pan and heat over medium low heat, stirring constantly until thickened. Do not boil. Remove cinnamon stick, if using. Serve into small bowls, sprinkling with toasted coconut and/or ground cinnamon. Enjoy warm.
Naptime Prep Cook 