Typical of Lent and Holy Week, majarete or manjarete, is a dessert from Latin America and the Caribbean that’s made from coconut and cornmeal.
Ingredients
- 14 oz (400ml) coconut milk
- ½ cup whole milk
- ½ cup powdered panela
- Rind of a small lime (without the pith)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves (or freshly grated nutmeg)
- ¼ teaspoon fine salt
- 1 oz (30g) coconut , freshly and finely grated
- 2½ (70g) oz precooked cornmeal
To serve
- Grated coconut
- Ground cinnamon
Equipment
- Whisk
Instructions
- In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
- Add the grated coconut and beat well with a whisk.
- When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
- The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
- Remove the pan from the heat, remove the lime rind.
- Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
- To serve, unmould, and sprinkle with ground cinnamon and grated coconut.