Mungunzá

Beloved Brazilian dessert combines the comforting creaminess of coconut, the heartiness of white hominy, and a sprinkle of cinnamon to evoke tradition and warmth in every bite.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Dessert, Snack

Cuisine Brazilian

Servings servings

Calories 280 kcal

Equipment

Ingredients

1 ¼ cups (250 g) dried white hominy
4 cups (1 l) water
1 cup (100 g) shredded coconut unsweetened preferred
¾ cup (200 ml) heavy cream
4-5 whole cloves (optional)
Pinch of salt
¾ cup (200 ml)sweetened condensed milk
Ground cinnamon for serving

Instructions

Rinse the dried hominy thoroughly, then soak it in water overnight (at least 8 hours) to soften it and reduce the cooking time.
Drain the soaked hominy and place it in a large pot. Add 4 cups of water, a pinch of salt, and the cloves (if using). Cook over medium heat for 1 ½–2 hours, or until the hominy is tender. Check occasionally to ensure there’s enough water, adding more if needed.
Once the hominy is tender, stir in the shredded coconut. Let it simmer for 5–10 minutes, stirring frequently to ensure the coconut is evenly distributed and absorbed.
Pour in the heavy cream and sweetened condensed milk. Reduce the heat to low and simmer for an additional 10 minutes, stirring often to prevent sticking. The mixture will thicken into a creamy consistency.
Remove the cloves (if used). Serve the mungunzá warm or chilled, topped with a sprinkle of ground cinnamon.

Notes

Soak the hominy overnight to reduce cooking time.

Stir frequently while cooking to prevent sticking.

Adjust sweetness by reducing or adding condensed milk.

Nutrition

Calories: 280kcal

Keyword Brazilian Dessert, Creamy Coconut Porridge, Mungunzá Recipe, Sweet Corn Porridge