Added by ClaudiaMedeiros | Mon 25 May 2009 @ 20:20
4 medium-sized corns
1/2 cup milk
1/2 cup coconut milk
Sugar ( to your taste )
Grate the corns and then push the pulp through a sieve .
If you feel that the pulp is very coarse , before pushing it through the sieve put in a blender with a bit of the 1/2 cup milk and give it a good whiz .
You want it to be really mushy .
Now push it through a sieve .
Transfer the sieved corn to a heavy bottomed pan , adding the milk and some of the coconut milk .
Put the pan on a medium heat and add sugar to the mixture so that it is to your taste .
Stir the mixture until it thickens a bit , pouring the remaining coconut milk little by little ( this is to avoid that your canjica is not too runny ) .
When you reach the right consistency , like thickish porridge , remove the pan from the fire , transfer the mixture to various ramekins , or even to a big dish .
Sprinkle cinnamon and let it cool .
Once cooled transfer it to the fridge for at least one hour so that it gets cool .