Majarete

Step by stepInstructions

1. Blend the corn with the coconut milk until smooth, then strain through a fine sieve, pressing to extract all the milk.
2. Pour the corn milk into a pot with the whole milk, sugar, salt, and cinnamon sticks and bring to a gentle simmer.
3. Dissolve the cornstarch in 1/2 cup of water and whisk it into the pot.
4. Cook over medium-low heat, stirring constantly with a whisk, for 20 to 25 minutes until the mixture thickens into a glossy pudding.
5. Pour into individual cups or one serving dish, chill for at least 3 hours, and dust generously with cinnamon before serving.