Ingredients

The following ingredients have 8 Servings
  • 1 cup (240 ml) milk ((I used whole milk))
  • 1 cup Harina P.A.N ((pre-cooked white maize meal))
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) papelon/panela/piloncillo/brown sugar cane, (grated)
  • 1/2 cup (50 g) unsweetened coconut flakes
  • 1 can (396 g) sweetened condensed milk
  • 1/4 teaspoon nutmeg, (grated)
  • 2 cinnamon sticks
  • 1/4 teaspoon salt

Instruction

  • In a medium saucepan mix milk and Harina P.A.N until smooth and no lumps. Add coconut milk and mix well until smooth.
  • Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, papelon, coconut flakes, sweetened condensed milk, nutmeg, cinnamon sticks, and salt; stir to combine. Reduce heat to low and simmer for 4 - 5 minutes.
  • Remove the cinnamon sticks and discard.
  • Transfer mixture to a big bowl, or several individual bowls. Refrigerate for at least 3 hours, or until set and firm.
  • When ready to serve, sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.
  • Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.