Classic Dominican majarete recipe is one of the most cherished Dominican desserts, Majarete, brings together fresh corn and coconut milk in a smooth and silky cream that most Dominicans love. Passed down through generations, this dessert is a sweet reminder of home and family gatherings.
Quick Facts of classic Dominican majarete recipe
- Preparation time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Servings: 6 portions
- Difficulty: Easy
- Dietary notes: Gluten-free
Ingredients
- Main Components:
- 3 cups milk: Adds a creamy base to the dessert. For a dairy-free option, use almond or soy milk.
- 6 ears of corn: Fresh corn gives the best flavor and texture. Look for organic corn at your local farmers’ market. To keep them fresh, store in the refrigerator with husks on.
- 4 tablespoons cornstarch: Helps thicken the majarete. For a low-carb option, replace with arrowroot powder or coconut flour.
- 3/4 cup sugar: Sweetens the dessert perfectly. For a lower sugar alternative, use monk fruit sweetener or stevia.
- 3 cups coconut milk: Adds a tropical twist. Ensure you use full-fat coconut milk for a richer flavor.
- 1 teaspoon vanilla: Enhances the flavor. Use pure vanilla extract for the best taste.
- 1 pinch of salt: Balances the sweetness.
- 3 cinnamon sticks: Infuses a warm, spicy note.
- Garnish:
- Ground cinnamon and raisins: For a final touch of flavor and decoration.
Why You’ll Love This Recipe
Majarete is a beloved Dominican dessert that is smooth, creamy, and filled with the natural sweetness of corn and coconut milk. It’s a perfect way to end any meal, and it’s easy to make with just a few simple ingredients. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions.
Classic Dominican Majarete Recipe
Ingredients
- 3 cups milk: Adds a creamy base to the dessert.
- 6 ears of corn: Fresh corn gives the best flavor and texture.
- 4 tablespoons cornstarch: Helps thicken the majarete.
- 3/4 cup sugar: Sweetens the dessert perfectly.
- 3 cups coconut milk: Adds a tropical twist.
- 1 teaspoon vanilla: Enhances the flavor.
- 1 pinch of salt: Balances the sweetness.
- 3 cinnamon sticks: Infuses a warm spicy note.
Garnish:
- Ground cinnamon and raisins: For a final touch of flavor and decoration.
Instructions
Prepare the Corn:
- Place an ear of corn, cut side down, on a cutting board, holding it near the top.
- Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed from the cob.
Blend the Ingredients:
- In a food processor or blender, add the corn kernels, milk, coconut milk, cornstarch, salt, and sugar.
- Pulse a few times, leaving the texture as coarse or smooth as you prefer. For a traditional smooth majarete, blend until very smooth.
- Optional: Pass the mixture through a sieve to remove any solids for an even smoother texture.
Cook the Majarete:
- In a heavy-bottomed pot, add the blended mixture and the cinnamon sticks.
- Cook over medium heat, stirring constantly to prevent sticking.
- When the mixture thickens, remove from heat and discard the cinnamon sticks.
Serve the Majarete:
- Pour the majarete into small cups or bowls while still warm.
- Garnish with ground cinnamon and raisins.
- Let cool to room temperature, then refrigerate for 15 minutes before serving to allow the flavors to meld together.
Nutrition
Gluten-Free, Low-Carb, and Vegan/Vegetarian Options
Gluten-Free:
- This recipe is naturally gluten-free, but always double-check ingredient labels to ensure no cross-contamination.
Low-Carb:
- Replace the cornstarch with arrowroot powder or coconut flour.
- Use monk fruit sweetener or stevia instead of sugar.
Vegan/Vegetarian:
- Substitute the milk with almond milk, soy milk, or another plant-based milk of your choice.
- Ensure all other ingredients are plant-based.
Tips and Tricks
- Texture: For a chunkier texture, blend the mixture less and skip the sieving step.
- Sweetness: Adjust the sugar to your taste preference.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove over low heat, stirring constantly to avoid sticking or burning.
- Freshness: Use fresh corn for the best flavor. If fresh corn is not available, frozen corn can be used as a substitute.
Majarete is more than just a dessert; it’s a piece of Dominican heritage that brings comfort and joy with every spoonful. The combination of fresh corn and coconut milk creates a deliciously creamy texture that’s both satisfying and refreshing. Try this recipe and bring a taste of the Dominican Republic to your home.
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5 thoughts on “Classic Dominican Majarete Recipe | Dominican corn pudding”
I have never had Dominican Majarete, but it sounds delicious! Fresh corn, coconut milk, cinnamon and vanilla sounds like a wonderful combination ♡ yum!
Hey Cheyanne!! I will exchange it for on jerk carnitas taco? …:-)
What a lovely recipe! I love Dominican cuisine and wish very much that we had a Dominican restaurant nearby. 🙂
Katie!! thanks for stopping by!! I am still waiting for your oven baked tostones recipe!!!
Me alegra mucho ver una receta de majarete original sin la maizena como mi madre lo hacia y yo lo hago, gracias por compartirla porque tienen muchas recetas pero todas tienen maizena