If you are looking for a taste of Venezuelan history, look no further than the Majarete. This custard-like delight is one of the country’s most ancient desserts, dating back to the colonial era. With a texture that sits perfectly between a firm pudding and a delicate flan, it is a masterclass in the tropical trinity: coconut, corn, and spice.
Traditionally enjoyed during Lent and Easter, this recipe from El Rincón de la Abuela is naturally gluten-free and easily adapted for vegans. Here is how to bring this creamy piece of history to your kitchen.
Ingredients
Yields: 5 servings
300g Coconut milk
300g Whole milk (For a vegan version, use oat milk or additional coconut milk)
125g Piloncillo (Papelón/Panela), grated
75g Pre-cooked corn flour (masarepa)
25g Shredded coconut
1 piece Lemon peel
½ tsp Ground cinnamon (plus extra for garnish)
¼ tsp Salt
⅛ tsp Ground cloves
Preparation
Infuse the Base: In a medium saucepan, combine the coconut milk and your choice of secondary milk. Stir in the grated piloncillo, lemon peel, cinnamon, salt, and ground cloves. Bring the mixture to a gentle simmer over low heat, allowing the spices to infuse and the sugar to dissolve completely.
Thicken the Cream: Slowly sprinkle the corn flour into the liquid. It is vital to whisk constantly and gently during this step to ensure the mixture stays smooth and lump-free. Continue to cook over low heat until the mixture reaches a thick, homogenous consistency.
The Final Touch: Just before removing from the heat, fold in the shredded coconut to add a bit of rustic texture.
Set and Serve: Pour the mixture into a mold or individual ramekins. Allow it to cool to room temperature, then dust the top with a generous coating of ground cinnamon.
Tip: While Majarete can be enjoyed warm, it is traditionally served chilled, which allows the flavors to deepen and the texture to firm up beautifully.
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