KitchgrowKitchen growth, made calmer
Start planning free
Brazilian

Canjica (Brazilian Hominy Coconut Pudding)

A creamy Brazilian hominy pudding simmered with milk, coconut milk, condensed milk, cinnamon, and cloves.

Published and reviewed by Kitchgrow on 1 September 2026Updated

Jump to recipe ↓
Canjica (Brazilian Hominy Coconut Pudding)

1 hr 5 mintotal

25 min hands-on40 min hands-off

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Soaking time for dried hominy is not included.

Method

  1. Add cooked hominy, whole milk, coconut milk, cloves, cinnamon, and salt to a heavy pot.

  2. Bring to a gentle simmer, stirring often so the milk does not catch at the bottom.

  3. Cook for 20–25 minutes until the hominy absorbs flavor and the liquid begins to thicken.

    20–25 min

  4. Stir in condensed milk and simmer for 8–10 minutes more.

    8–10 min

  5. Taste and add sugar only if more sweetness is needed.

  6. Remove cloves before serving. Serve warm or chilled with a little extra cinnamon.

How to tell it's done

The pudding should be creamy and spoonable, with soft but distinct hominy kernels.

Getting it right

Tip

Stir frequently after adding milk because hominy puddings can stick as they thicken.

What to serve it with

Serve as a warm comfort dessert or chilled festival-style sweet.

Common mistakes

The milk catches and scorches on the base of the pot.
Use a heavy pot and stir often, especially once the condensed milk goes in. Sugar on the bottom of a thin pan burns long before you can smell it.
The hominy is still chalky after half an hour.
It needs to be fully cooked before it meets the milk. Milk and sugar slow the softening almost to a stop, so hominy that is not tender going in will not become tender later.

Substitutions

  • Use cooked hominy for a quicker version; dried hominy needs soaking and longer cooking.
  • Condensed milk adds sweetness and body, so reduce added sugar until after tasting.
  • For a thicker pudding, simmer a few minutes longer instead of adding starch.

Storing and reheating

Keeps four days in the fridge and thickens considerably as it cools. Loosen it with a splash of milk when reheating, or serve it cold as it is — canjica is eaten both ways in Brazil. It does not freeze well; the hominy turns grainy.