The Venezuelan majarete, sweet and creamy, combines coconut milk, cornmeal, and panela. A traditional recipe that delights with its flavor and smooth texture. Ideal to enjoy on any occasion. A culinary delight with Caribbean roots.
The Venezuelan Majarete is a traditional dessert that combines the smoothness of coconut milk with the creamy texture of cornmeal.
With a touch of cinnamon, vanilla, and panela, it achieves a sweet and comforting flavor.
Once prepared, it is left to rest in the refrigerator to enjoy it cold on any occasion.
Venezuelan Majarete
Ingredients
1 liter of Coconut milk
½ kilogram of Cornmeal
½ kilogram of Chopped papelón
Ground cinnamon
Vanilla
1 pinch of Salt
Preparation
Step 1 : In a blender, combine the liquid (coconut milk) with half a kilogram of cornmeal, and blend for 4 minutes.
Step 2 : Then, pour the mixture into a bowl.
Step 3 : In a pot, add half a liter of coconut milk and incorporate ground cinnamon to taste, vanilla, panela, and a pinch of salt.
Step 4 : Cook for several minutes until all ingredients are well integrated.
Step 5 : Next, add the reserved mixture from the bowl.
Step 6 : Stir well to prevent sticking, continue until it starts to boil, then remove from heat and set aside.
Step 7 : The mixture can be poured into a dessert tray or individual molds.
Step 8 : Let it cool to room temperature and then refrigerate for several hours before serving.
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