250g of cornmeal for canjica
4 star anise seeds
2 cinnamon sticks
7 cups (heaping) of water
1 cup (heaping) of skimmed milk
1 cup (heaping) of half-skimmed milk
1 bottle of light coconut milk
1 tablespoon of light margarine
Baking powder and baking soda to taste
250g of cornmeal for canjica
4 star anise seeds
2 cinnamon sticks
7 cups (heaping) of water
1 cup (heaping) of skimmed milk
1 cup (heaping) of half-skimmed milk
1 bottle of light coconut milk
1 tablespoon of light margarine
Baking powder and baking soda to taste
Put the cornmeal in a bowl and cover with cold water
Leave it in the refrigerator overnight
Remove from the refrigerator and drain the water
Transfer the cornmeal to a saucepan and add the star anise, cinnamon sticks, 7 cups of water, skimmed milk, half-skimmed milk, light coconut milk, and light margarine
Mix until smooth
Cook over low heat, stirring constantly, until the canjica is creamy and forms a thick liquid
Remove from heat, add baking powder and baking soda to taste, and mix vigorously
Serve hot or cold, sprinkled with cinnamon
