Majarete Dominicano

Step by stepInstructions

1. Blend the corn kernels with the coconut milk and whole milk in a blender until very smooth, about 2 minutes.
2. Strain the mixture through a fine mesh sieve into a heavy pot, pressing on the solids to extract all the liquid and discarding the pulp, for a silky majarete.
3. Add the sugar, cinnamon stick and salt, and bring to a gentle simmer over medium heat, stirring constantly.
4. Cook, stirring frequently, for 15 minutes, until the mixture thickens slightly and loses its raw corn taste.
5. Stir in the cornstarch slurry and the vanilla, and keep stirring until the majarete thickens to a soft pudding that coats the back of a spoon, about 5 to 8 minutes more.
6. Remove the cinnamon stick and pour the majarete into individual bowls or a serving dish.
7. Chill until cold and set, then dust generously with ground cinnamon before serving.