Venezuelan Coconut Majarete is a delightfully creamy and smooth dessert that embodies the tropical essence of Venezuela through its rich, coconut-infused flavor. The preparation begins by blending cornmeal, coconut milk, and whole milk in a medium-sized pot. This combination is gently stirred until the cornmeal is completely dissolved, ensuring a lump-free base.

Next, sugar, a fragrant cinnamon stick, and a pinch of salt are added, enriching the mixture with sweetness and a spiced aroma. The pot is then placed over medium heat, and constant stirring is essential to prevent the mixture from sticking to the bottom—a crucial step that requires patience and attentiveness. The concoction is cooked for approximately 20-25 minutes until it thickens to a luscious, pudding-like consistency, a sign that the majarete is nearing perfection.

After the cinnamon stick is removed, the thickened mixture is transferred into a serving dish or individual cups, allowing it to cool to room temperature. Following this cooling period, the dessert is refrigerated for at least two hours, ensuring it sets properly.

For the final touch, before serving, the majarete can be adorned with grated coconut and a light sprinkle of ground cinnamon, adding an extra layer of texture and flavor.

Majarete is not just a dessert; it is a culinary tradition that reflects the richness of Venezuelan culture. Its key ingredient, coconut milk, pairs harmoniously with the cornmeal to create a unique taste experience that is both comforting and exotic. This simple yet exquisite treat is deeply rooted in family traditions, often enjoyed during gatherings and festive celebrations.

Ingredients

1 cup cornmeal
2 cups coconut milk
2 cups whole milk
1 cup sugar
1 cinnamon stick
1/4 tsp salt
Grated coconut (optional, for topping)
Ground cinnamon (optional, for topping)

Directions

1. In a medium-sized pot, combine the cornmeal, coconut milk, and whole milk. Stir until the cornmeal is fully dissolved and there are no lumps.

2. Add the sugar, cinnamon stick, and salt to the mixture. Stir well to combine.

3. Place the pot over medium heat and cook, stirring constantly, to prevent the mixture from sticking to the bottom of the pot.

4. Continue to cook and stir for about 20-25 minutes, or until the mixture thickens to a pudding-like consistency.

5. Remove the cinnamon stick from the pot.

6. Pour the mixture into a serving dish or individual cups and let it cool to room temperature.

7. Once cooled, refrigerate for at least 2 hours to allow the majarete to set.

8. Before serving, optionally top with grated coconut and a sprinkle of ground cinnamon.