Canjica

Rinse 500 g of white corn kernels for canjica, cover with 1.5 L of water and let soak for 4 hours until softened.

Drain the water, transfer the kernels to a pressure cooker, add another 1.5 L of fresh water and cook under pressure for 20 minutes once it reaches pressure. Remove from heat and let the pressure release naturally.

Transfer the cooked canjica to a large pot; if a lot of water remains, drain off the excess, but do not rinse the kernels.

Add 2 L of milk, 395 g of condensed milk, 60 g of sugar, 200 ml of coconut milk, 50 g of grated coconut, 1 cinnamon stick and 3 cloves. Stir well.

Bring the mixture to a gentle simmer, lower the heat to minimum and cook for 30 minutes, stirring often so the milk doesn't scorch and the starch from the kernels thickens the dessert.

Remove the cinnamon stick and cloves, divide the canjica into 6 servings and serve warm. If you prefer, let it cool before serving — it will thicken further as it cools.