Vanilla and Chocolate Maicena Pudding is based on a Dominican Children's favorite breakfast dish, it is perfect for when you need a comforting dessert.
| Lee en Español |
Few Dominican children have escaped Maicena Pudding, and although it’s not as popular these days, nearly all of us have eaten a version of this dish at some time or another. It was usually served as breakfast or dinner, and sometimes as a mild, comfort food when we were sick.
A couple of readers recently mentioned that they would like a recipe for it, so I set out to do that. And while I was at it, I decided to answer some of the questions I got from you over the years.
What is maicena?
Maicena, or cornstarch, is the starch that is extracted from corn and used in the kitchen most commonly as a thickener.
What is the difference between cornmeal and cornstarch?
While cornstarch, (or cornflour in the UK) is simply the starch extracted from the corn, cornmeal (harina de maíz) is obtained by grinding the whole grain and contains more fiber and less starch. Cornstarch is a very fine white powder, cornmeal is yellow and coarse. Their use is not interchangeable.
How do you call it, maicena or maizena?
It is called maicena (in Spanish), or cornstarch. Maizena® is a popular commercial brand of cornstarch.
Our recipe to make maicena
This maicena pudding dessert is very easy to make, and the most important trick is to keep stirring during cooking or it will become lumpy. The touch of the coconut is a fantastic contrast with the softness of the custard, although it is not part of the traditional presentation.
Serving it as a dessert convinces the kids to try it. Because anything served as a dessert is better.
Vanilla and Chocolate Maicena Pudding Recipe
- 6 cups of whole milk
- 1/2 teaspoon of salt
- 1 1/2 cup of sugar
- seeds of 2 vanilla pods , or 1/2 cup of unsweetened cocoa powder
- 1/2 cup of cornstarch
- 1/2 cup of toasted coconut flakes
- Mix milk salt and sugar. Mix in cornstarch. Add vanilla seeds or cocoa powder, depending on which you’re making. Sieve to eliminate undissolved solids.
- Pour into a pot and heat over medium heat, stirring constantly to prevent it from sticking. Once it breaks a boil, lower heat and continue stirring until it has thickened to the same consistency as condensed milk. Remove from heat.
- Pour into another bowl and stir until it has cooled to room temperature. Pour into small serving cups. Sprinkle with toasted coconut and chill.