250 g of cornmeal soaked in water for 12 hours and drained
2 stalks of cinnamon
2 cloves
1 liter of water
2 cups (scant) of skim milk
3/4 cup (scant) of unsalted butter, melted
1/2 cup (scant) of all-purpose flour
1/2 cup of light coconut milk
1 tablespoon of light margarine, softened
Cinnamon to dust
250 g of cornmeal soaked in water for 12 hours and drained
2 stalks of cinnamon
2 cloves
1 liter of water
2 cups (scant) of skim milk
3/4 cup (scant) of unsalted butter, melted
1/2 cup (scant) of all-purpose flour
1/2 cup of light coconut milk
1 tablespoon of light margarine, softened
Cinnamon to dust
1 Place the cornmeal in a pressure cooker
Add the cinnamon and cloves and add water
Close the cooker and bring it to heat
Cook for approximately 30 minutes
Check if the candy cane fritters are soft and drain the water
2 In a common pot, combine the milk, skim milk, unsalted butter, melted, all-purpose flour, and light coconut milk
Add the candy cane fritters and margarine, softened, and bring to medium heat, stirring constantly for 10 minutes
Serve cold or chilled dusted with cinnamon
