1 cup of corn for canjica
2 liters of cold water
1 cup of skim milk
1 cup of low-fat milk
a pinch of grated coconut
a pinch of salt
3 tablespoons of sugar
1 tablespoon of ground cinnamon
1 cup of corn for canjica
2 liters of cold water
1 cup of skim milk
1 cup of low-fat milk
a pinch of grated coconut
a pinch of salt
3 tablespoons of sugar
1 tablespoon of ground cinnamon
1
Rinse the corn and let it soak in cold water for two hours
2
Transfer the corn and water to a pressure cooker and cook over medium heat for one hour
3
Remove from heat and allow the pressure to release
4
Drain the liquid and reserve
5
In a pan, mix together the corn, skim milk, low-fat milk, grated coconut, salt, and sugar
6
Bring to a simmer over medium heat, stirring occasionally until it thickens slightly
7
Remove from heat and sprinkle with cinnamon before serving.
