Majarete is a beloved Dominican dessert, a creamy pudding made from tender corn, coconut milk, and warm spices. It’s naturally gluten-free and has a smooth, custard-like texture that’s both comforting and refreshing. This recipe walks you through the traditional stovetop method, yielding a perfectly set, sliceable pudding that’s a true taste of the Caribbean.
Ingredients
- 6 cups (720 g) fresh or frozen corn kernels (about 6 large ears), thawed if frozen
- 4 cups (960 ml) coconut milk
- 1 cup (240 ml) whole milk
- 1 cup (200 g) granulated sugar
- 1/2 tsp (2 g) salt
- 1 cinnamon stick
- 1/2 tsp (1 g) ground cinnamon, for dusting
- 1/4 cup (60 ml) cornstarch mixed with 1/4 cup (60 ml) water (slurry)
Instructions
- If using fresh corn, cut the kernels from the cobs. You should have about 6 cups (720 g). If using frozen, thaw completely and drain any excess liquid.
- In a blender, work in batches: combine the corn kernels and 2 cups (480 ml) of the coconut milk. Blend on high until very smooth, about 2 minutes per batch.
- Pour the blended corn mixture through a fine-mesh strainer into a large pot, pressing with a spatula to extract as much liquid as possible. Discard the solids (the corn pulp). This step ensures a silky texture.
- Add the remaining 2 cups (480 ml) coconut milk, the whole milk, sugar, salt, and cinnamon stick to the pot. Stir well.
- Place the pot over medium heat. Cook, stirring frequently with a whisk, until the mixture is hot and the sugar has dissolved, about 5 minutes.
- Reduce heat to medium-low. Slowly pour in the cornstarch slurry while whisking constantly. Continue to cook, stirring constantly with a wooden spoon or heatproof spatula, for 20–25 minutes, until the mixture thickens to a pudding-like consistency. It should coat the back of the spoon and hold its shape briefly when you drag a line through it.
- Remove the cinnamon stick and discard. The mixture will be quite thick; this is correct.
- Pour the majarete into a serving dish, a 9-inch (23 cm) pie plate, or individual ramekins. Smooth the top with a spatula.
- Let cool to room temperature, about 30 minutes, then cover and refrigerate for at least 2 hours, or until fully chilled and set. The pudding will firm up as it cools.
- Before serving, dust the top generously with ground cinnamon.
Tips
- Corn choice: Fresh sweet corn gives the best flavor, but frozen corn works perfectly. Avoid canned corn, which is too soft and salty.
- Straining is key: Don’t skip straining the blended corn. This removes the tough skins and ensures a velvety, smooth pudding. If you prefer a more rustic texture, you can skip straining, but the result will be grainier.
- Stir constantly: The mixture can scorch on the bottom. Use a heavy-bottomed pot and stir constantly, especially during the thickening phase. A wooden spoon or silicone spatula works best.
- Adjusting sweetness: Taste the mixture before adding the slurry. If your corn is very sweet, you might want to reduce the sugar to 3/4 cup (150 g). Remember that chilling dulls sweetness slightly.
Serving Suggestions
Majarete is traditionally served chilled, straight from the refrigerator. It’s often enjoyed as a midday snack or a light dessert. For a special touch, top with a sprinkle of ground cinnamon or a few toasted coconut flakes. In the Dominican Republic, it’s sometimes served with a side of sweetened condensed milk drizzled over the top. It also pairs beautifully with a cup of strong Dominican coffee.
Variations
- Spiced majarete: Add a pinch of ground nutmeg or a few cloves along with the cinnamon stick for a warmer spice profile.
- Coconut-forward: Replace the whole milk with an additional 1 cup (240 ml) of coconut milk for an even richer, more intense coconut flavor.
- Lighter version: Use light coconut milk and reduce the sugar to 3/4 cup (150 g). The texture will be slightly less creamy.
- Individual servings: Pour the mixture into small glasses or ramekins for a more elegant presentation. This also reduces chilling time to about 1 hour.
Storage and Reheating
Store leftover majarete in an airtight container in the refrigerator for up to 4 days. It is best served cold, so there’s no need to reheat it. If you prefer it slightly warmer, you can microwave individual portions for 15–20 seconds, but note that the texture may become slightly looser. Do not freeze majarete, as the coconut milk can separate and the pudding will become watery upon thawing.
Frequently Asked Questions
Can I use cornmeal instead of fresh corn? No, this recipe relies on fresh or frozen corn kernels for its unique texture and flavor. Cornmeal would produce a very different, gritty pudding. If you want a cornmeal-based dessert, look for a recipe for majarete de maÃz that specifically calls for cornmeal.
Why is my majarete lumpy? Lumps usually form when the cornstarch slurry is added too quickly or the mixture isn’t stirred fast enough. Make sure to whisk the slurry into the hot liquid gradually while stirring constantly. If lumps do form, you can strain the mixture again before pouring it into the serving dish.
Can I make this dairy-free? Absolutely. The whole milk can be replaced with any plant-based milk, such as almond, oat, or additional coconut milk. The result will be just as creamy and delicious.
How do I know when it’s thick enough? The mixture should coat the back of a spoon and leave a clear line when you run your finger through it. It will continue to thicken as it cools, so don’t overcook it. If it’s too thick, you can stir in a splash of milk to loosen it.
Can I use a blender to mix the slurry? Yes, you can, but it’s not necessary. Simply mixing the cornstarch and water in a small bowl with a fork is sufficient. Just make sure the cornstarch is fully dissolved before adding it to the pot.
Is majarete served hot or cold? Traditionally, majarete is served cold, after being chilled and set. Some people enjoy it warm, but the texture is best when fully chilled. The cinnamon topping is typically added just before serving.
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