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- Canjica | 1/2 kg
- Milk | 1 l
- Sugar | . to taste
- Grated Coconut | . to taste
- Leave the canjica to soak the night before. The next day, drain the water, add another one and take the hominy to cook for 20 minutes on high heat.
After the pan beeps, leave another 20 minutes on low heat, until the beans are very soft (check by squeezing the beans between your fingers).
When it is at this point, add the beaten milk and the grated coconut.
Let it boil a little longer, when the broth is a little thicker, serve.
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