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Peruvian

Mazamorra Morada (Peruvian Purple Corn Pudding)

A classic Peruvian purple corn pudding with pineapple, apple, cinnamon, cloves, and cornstarch.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Mazamorra Morada (Peruvian Purple Corn Pudding)

1 hrtotal

30 min hands-on30 min hands-off

Prep 15 min · Cook 15 min

Serves
4
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 4 servings.

You'll need: Stovetop.

Includes simmering purple corn to extract color and flavor.

Method

  1. Add purple corn, water, cinnamon stick, cloves, and clean pineapple peel if using to a pot.

  2. Simmer for 30–35 minutes until the liquid turns deep purple and aromatic.

    30–35 min

  3. Strain the liquid into a clean pot and discard the solids.

  4. Add diced pineapple, diced apple, and sugar. Simmer for 6–8 minutes until the fruit softens slightly.

    6–8 min

  5. Stir the cornstarch slurry again, then slowly pour it into the pot while stirring constantly.

  6. Cook for 3–5 minutes until glossy and pudding-like.

    3–5 min

  7. Turn off the heat and stir in lemon juice. Serve warm or chilled with ground cinnamon on top.

How to tell it's done

The pudding should be glossy, spoonable, and softly thickened with tender fruit pieces.

Getting it right

Tip

Add the cornstarch slurry slowly while stirring constantly to avoid lumps.

What to serve it with

Serve chilled for a refreshing dessert or warm as a comforting pudding.

Common mistakes

The pudding stays thin however long it cooks.
Slake the cornstarch in cold water before it goes in, and let the pudding come back to a simmer for a few minutes afterwards. Cornstarch only thickens once it boils, and stirred in dry it forms lumps that never disperse.
It turns gluey and heavy.
Three tablespoons of cornstarch is enough for five cups of liquid. Mazamorra should coat a spoon and slowly fall off it, not hold a shape.

Substitutions

  • Purple Corn — Purple corn is essential for the color and flavor of mazamorra morada; there is no close substitute.

Storing and reheating

Keeps four days in the fridge and sets firmer as it chills, which is how it is usually eaten in Peru. Loosen with a little water if you want it pourable again. It does not freeze — the starch separates.