Coconut Majarete is a typical dessert of Venezuela, a country where coconut and condensed milk are joined in countless desserts. In this case we will also use the famous paper or panela, a food made with sugar cane juice that is also part of the culinary culture of this Caribbean country. The Majarete for its part is a dessert with intense coconut flavor, sweet, and of texture and consistency similar to that of a flan. If with this brief description you have already begun to dream of this delicious homemade dessert, full of tradition, do not waste more time and continue to review this recipe step by recipes. This Venezuelan coconut majaret will become the star dish of your table.
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make Venezuelan coconut masters: |
| 1 coco 250 grams of cornmeal 2 cups of whole milk 1 can of condensed milk 2 cups of warm water 1 piece of grated paper (panela) 1 branch of cinnamon 1 pinca of salt Canela powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Venezuelan coconut masters:
1. To make our coconut majaret we will start by enlisting all the ingredients. Keep in mind that we will need a whole coconut, the condensed milk can is 390 grams and cornmeal is refined flour, such as the one used to prepare the famous Venezuelan arepas. The paper is a food made with cane juice of sugar, it is known with many other names such as piloncillo, sweet lid or panela.
2. Knowing this, we started by obtaining the coconut pulp. To do this, peel the coconut by removing the entire dark cortex, itch white meat in small pieces and takes the blender along with half of the slightly hot water. Todo everything at maximum power, passes through a strainer and is liquefy again with the Another part of the warm water. Book this coconut milk to use it later, you must get in total 2 cups.
3. To make the base mixture of the Majarete, mix one of the coconut milk cups along with all the whole milk and cornmeal. Let the latter dissolve until you get a mixture as homogeneous as possible. The mixture of milk and flour in a thick and low heat saucepan over low heat. Add the cinnamon and a pinch of salt.
4. When the mixture breaks a boil, add the grated paper, the rest of the coconut milk and all condensed milk. Keep the cooking on fire for about 15 minutes, stirring from time to time, until you get a very thick preparation.
5. When the mixture is at its point, empty the coconut dessert in a gelatin mold and let it cool at room temperature. Then reserve in the fridge about 3 hours to cool and finish curdling. The coconut majae can be presented in individual molds or a large one. Gelatin molds or silicone molds are ideal because they will not allow our Venezuelan dessert with oirignal forms.
6. Cover the Venezuelan coconut majaret with cinnamon powder just before serving and enjoy! And if you like Venezuelan food, keep trying other typical desserts such as coconut rice or homemade cheese.
