Majarete de Maíz
A creamy Puerto Rican cornmeal-and-coconut pudding flavored with cinnamon and vanilla. Cook on the stovetop, portion into small dishes, and chill until softly set.
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Flexible silicone spatula
- Measuring cups and spoons
- Kitchen scale
- Eight small dessert bowls or ramekins, at least 6-ounce capacity
- Tray
- Food-safe covers or plastic wrap
Ingredients
PUDDING
- ½ cup fine yellow cornmeal 80 g
- 1 cup cold water 240 ml
- 1 can unsweetened full-fat coconut milk 13.5 fl oz / approximately 400 ml
- 1 can evaporated milk 12 fl oz / approximately 355 ml
- ½ cup sweetened cream of coconut approximately 170 g, stirred before measuring
- 1 cinnamon stick approximately 3 inches (8 cm) long
- ⅛ teaspoon fine salt
- 1 teaspoon vanilla extract 5 ml
TOPPING
- ½ teaspoon ground cinnamon divided among the servings
Instructions
PREPARE THE MIXTURE
- Arrange eight small dessert dishes on a tray.
- In the unheated saucepan, whisk the fine cornmeal with the cold water until evenly dispersed. Cornmeal will not dissolve completely.
- Whisk in the coconut milk, evaporated milk, and sweetened cream of coconut. Include any thick coconut cream from the coconut-milk can. Add the cinnamon stick and salt.
COOK THE PUDDING
- Place the saucepan over medium heat. Cook for approximately 5–7 minutes, stirring frequently, until the mixture begins steaming and bubbling gently.
- Reduce the heat to low. Cook for approximately 15–18 minutes, stirring almost continuously and scraping the bottom and corners with a silicone spatula. Maintain a gentle bubble rather than a vigorous boil.
- Check the texture by cooling a small spoonful before tasting. The cornmeal should be tender, with no hard or gritty center. The pudding should fall from the spatula in thick ribbons and slowly settle back into the pan.
- If the cornmeal is still gritty, continue cooking in 2-minute increments. If it becomes too stiff before the grains soften, stir in hot water, 1 tablespoon at a time, only as needed.
- Remove from the heat. Remove and discard the cinnamon stick, then stir in the vanilla.
PORTION AND CHILL
- Immediately divide the pudding evenly among the eight dishes, approximately ½ cup each. Smooth the surfaces gently.
- Let cool for 20 minutes. Cover loosely and refrigerate for at least 3 hours, until thoroughly cold. Once no longer warm, cover securely.
SERVE
- Divide the ½ teaspoon ground cinnamon among the eight portions, dusting lightly just before serving.
- Serve chilled directly from the dishes. The pudding should be softly set and spoonable.
Notes
CORNMEAL
Use finely ground yellow cornmeal. Coarse cornmeal needs more cooking and produces a different texture. Do not substitute cornstarch, rice flour, masa harina, or precooked arepa flour in the same quantity. COCONUT PRODUCTS
Coconut milk is unsweetened. Cream of coconut is sweetened and supplies the sugar in this recipe. Unsweetened coconut cream is not a direct substitute for cream of coconut. SWEETNESS
No additional sugar is included. Sweetness varies by cream-of-coconut brand. The listed amount produces a moderately sweet dessert. TEXTURE
This pudding has a delicate cornmeal texture. It should be tender, not gritty, and will thicken further in the refrigerator. It is intended to be eaten from a bowl rather than unmolded. SALT
Use only the small amount listed to balance sweetness. FAMILY VARIATIONS
Puerto Rican majarete also has rice-flour versions. Those require their own ingredient ratios and should be identified as majarete de arroz. STORAGE
Cover and refrigerate at 40°F (4°C) or below. Use within 3–4 days. Refrigerate within 2 hours of preparation, or within 1 hour if the surroundings exceed 90°F (32°C). Do not leave on the counter until completely cold. FREEZING
Freezing is not recommended for best texture because the pudding may separate after thawing. ALLERGENS
Contains milk and coconut. Check cornmeal and other ingredient labels when cooking for someone who needs certified gluten-free food.
Use finely ground yellow cornmeal. Coarse cornmeal needs more cooking and produces a different texture. Do not substitute cornstarch, rice flour, masa harina, or precooked arepa flour in the same quantity. COCONUT PRODUCTS
Coconut milk is unsweetened. Cream of coconut is sweetened and supplies the sugar in this recipe. Unsweetened coconut cream is not a direct substitute for cream of coconut. SWEETNESS
No additional sugar is included. Sweetness varies by cream-of-coconut brand. The listed amount produces a moderately sweet dessert. TEXTURE
This pudding has a delicate cornmeal texture. It should be tender, not gritty, and will thicken further in the refrigerator. It is intended to be eaten from a bowl rather than unmolded. SALT
Use only the small amount listed to balance sweetness. FAMILY VARIATIONS
Puerto Rican majarete also has rice-flour versions. Those require their own ingredient ratios and should be identified as majarete de arroz. STORAGE
Cover and refrigerate at 40°F (4°C) or below. Use within 3–4 days. Refrigerate within 2 hours of preparation, or within 1 hour if the surroundings exceed 90°F (32°C). Do not leave on the counter until completely cold. FREEZING
Freezing is not recommended for best texture because the pudding may separate after thawing. ALLERGENS
Contains milk and coconut. Check cornmeal and other ingredient labels when cooking for someone who needs certified gluten-free food.