Coconut dessert without oven
Greetings friends, on this occasion I share one of my favorite Venezuelan desserts, are known as Majarete and is traditional of the peoples of the west of the country. I love its firm texture and its subtle coconut flavor, as it is a typical Easter dessert, I prepared it at this time of year and I present the details of the preparation below.
| Rations | Difficulty | Time | Type of food | ||
|---|---|---|---|---|---|
 | 10 people | half | an hour | dessert | |
Ingredients:
A big dry coconut.
A panela.
½ cup of sugar..
A cup of pre-cooked cornmeal.
Spices to taste: cloves, cinnamon chips and powder.
The first step is to extract the water from the coconut by making a hole, then break, remove the hard shell and the thin shell that covers it until we are left with only the white pulp.
Now we will need to make coconut milk, it consists of grate the pulp and liquefy with two cups of water, also add the sugar at this point. Then filter the mixture to remove the lumps and stay only with coconut milk.
Now we will need to make coconut milk, it consists of the grate the pulp and liquefy with two cups of water, also add the sugar at this point. Then filter the mixture to remove the lumps and stay only with coconut milk.
Add the corn flour and mix well.
Place the previous mixture in a pot and take it to the fire with the spices, cook for 10 minutes, stirring constantly with a wooden palette to avoid sticking to the bottom.
Turn off the fire and place the Majarete in a refractory mold, let it rest and then unmold and refrigerate.
Looks good. I just got a book of coconut recipes from the library, I might add your recipe too