Corn Cake (Canjica no norte)

Name: Corn Cake (Canjica no norte)
Ingredients: 20 ears of green cornmeal or 11 cups of dehulled cornmeal; 1 liter of milk; 1 cup of sugar; 1/4 teaspoon of salt; 1 cup of coconut milk; 1 tablespoon of butter or margarine

1
20 ears of green cornmeal or 11 cups of dehulled cornmeal
2
1 liter of milk
3
1 cup of sugar
4
1/4 teaspoon of salt
5
1 cup of coconut milk
6
1 tablespoon of butter or margarine

Ingredients

1
20 ears of green cornmeal or 11 cups of dehulled cornmeal
2
1 liter of milk
3
1 cup of sugar
4
1/4 teaspoon of salt
5
1 cup of coconut milk
6
1 tablespoon of butter or margarine

Directions

1
Place the dehulled cornmeal and milk in a blender and blend well
2
Cook on the stovetop, then strain the liquid into a fine-mesh sieve and return the cooked liquid to the heat
3
Add sugar
4
Stir constantly until it thickens and gradually add coconut milk
5
Continue cooking until, when you place a small amount of cream in a ramekin, it cools and becomes firm
6
Pour into a refrigerated mold