Desserts
Desserts
Sweet pamonha with coconut milk
Preparation time:
Serves: 6 portions
Get the corn cobs ready! It’s time to learn the recipe for traditional sweet pamonha, which smells like childhood and will take you straight to the countryside.
What goes into sweet pamonha? Just corn, sugar, and the special touch—coconut milk! With only these ingredients, you’ll learn how to make the perfect sweet pamonha, in an easy and quick way.
Ingredients
- 12 medium corn cobs, with husks (2.5 kg)
- 1 cup sugar (150 g)
- 1 cup coconut milk (200 ml)
Modo de preparo
- Using a large knife, cut the corn cobs at the base and separate the husks (set them aside for assembling). Cut off the tips and discard.
- Remove the corn kernels with a knife and place them in a blender jar. Add the sugar and coconut milk, and blend on medium speed until completely ground.
- Wash and dry the corn husks. Fold each one into a cone shape, overlapping the sides and leaving the wider part facing up. Hold the overlap with your fingers and fold the bottom of the cone upward, forming a small cup. Fill it with a little of the corn mixture.
- Cover the top of the cup with another husk and fold the remaining tip of the husk toward the center, repeating the same process to seal the edge of the first cup with this second one, in the opposite direction. Tie with pieces of kitchen string or rubber bands.
- Cook the pamonhas in boiling water for 1 hour, or until firm and the husk turns deep yellow.
- Remove from the heat, drain, and serve warm or at room temperature.
Tip: to make the husks more pliable when assembling, it’s best to boil them for 3 minutes.
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