Majarete is a beloved Puerto Rican dessert—a creamy, pudding-like treat made from fresh corn, coconut milk, and warm spices like cinnamon and vanilla. It is naturally gluten-free and has a delicate sweetness that makes it perfect for any occasion, from weeknight desserts to holiday gatherings. This recipe delivers a smooth, luscious texture with the rich flavor of coconut and corn, and it comes together in about 40 minutes.
Ingredients
- 4 cups fresh corn kernels (from about 4-5 ears) or 2 (15 oz / 425 g) cans whole kernel corn, drained
- 2 cups (480 ml) coconut milk (full-fat, canned)
- 1 cup (240 ml) whole milk (or evaporated milk for richer flavor)
- 3/4 cup (150 g) granulated sugar (adjust to taste)
- 1/2 teaspoon salt
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (optional, for thicker pudding)
- Ground cinnamon for garnish
Instructions
- If using fresh corn, cut the kernels off the cob. Place the kernels in a blender or food processor and pulse until mostly smooth but still slightly textured. If using canned corn, drain and rinse it before blending.
- In a large heavy-bottomed saucepan, combine the blended corn, coconut milk, whole milk, sugar, salt, and cinnamon stick (if using). Stir well.
- Place the saucepan over medium heat. Cook, stirring frequently with a wooden spoon or whisk, until the mixture begins to steam and bubble gently. This should take about 5-7 minutes.
- Reduce the heat to medium-low. Continue cooking, stirring constantly to prevent sticking and burning, for about 15-20 minutes. The mixture will thicken to a pudding-like consistency. If you prefer a thicker pudding, mix the cornstarch with 2 tablespoons of cold water until smooth, then stir it into the pudding during the last 5 minutes of cooking.
- Remove the saucepan from the heat. Stir in the vanilla extract. Remove the cinnamon stick.
- Pour the majarete into individual serving bowls or a large serving dish. Let it cool slightly, then refrigerate for at least 2 hours to set completely.
- Before serving, sprinkle with ground cinnamon.
Tips
- Substitutions: If you can’t find fresh corn, canned or frozen (thawed) corn works well. For a dairy-free version, replace the whole milk with additional coconut milk or another non-dairy milk like almond or oat milk.
- Consistency: Majarete thickens as it cools. If it seems too thin after cooking, don’t panic—it will set in the fridge. If you want it thicker, add the cornstarch slurry as directed.
- Stirring: Constant stirring is essential to avoid lumps and a burnt bottom. Use a heavy-bottomed pan and keep the heat moderate.
- Sweetness: Adjust the sugar to your taste. Some prefer a less sweet dessert, so start with 1/2 cup and add more if needed.
Serving Suggestions
Serve majarete chilled, straight from the refrigerator, as a refreshing dessert. It’s wonderful on its own, but you can also top it with a sprinkle of toasted coconut, a drizzle of honey, or a few fresh berries. In Puerto Rico, it’s often enjoyed as a midday snack or after a hearty meal of rice and beans.
Variations
- Spiced: Add a pinch of nutmeg or cloves along with the cinnamon for extra warmth.
- Coconut-forward: Use coconut cream instead of coconut milk for an intensely rich and creamy texture.
- Lighter version: Use low-fat coconut milk and skim milk to reduce calories without sacrificing flavor.
- Vegan: Use only coconut milk and a plant-based milk, and ensure your sugar is vegan-friendly.
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. If you prefer it warm, you can gently reheat it in a saucepan over low heat, stirring constantly, or in the microwave in 30-second intervals. However, note that reheating may alter the texture slightly.
Frequently Asked Questions
Can I use cornmeal instead of fresh corn? No, majarete is specifically made with fresh or canned corn kernels. Cornmeal would create a different texture and flavor, closer to a polenta.
Why is my majarete lumpy? Lumps usually form if the heat is too high or if you don’t stir constantly. To fix it, whisk vigorously until smooth, or blend the mixture after cooking (let it cool first).
Can I make majarete ahead of time? Absolutely! In fact, it’s better when made a day ahead so it has time to set and chill thoroughly. Just keep it refrigerated.
Is majarete gluten-free? Yes, this recipe is naturally gluten-free, as long as you use pure cornstarch (which is gluten-free) and check that your vanilla extract is gluten-free.
What’s the difference between majarete and corn pudding? Majarete is a traditional Latin American dessert with coconut milk and cinnamon, while corn pudding is typically an American savory or sweet side dish made with eggs and often cheese. They are quite different in flavor and texture.
Can I freeze majarete? Yes, you can freeze it for up to 2 months. Thaw it in the refrigerator overnight and stir well before serving. The texture may become slightly grainy after freezing, so it’s best enjoyed fresh.
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