Snacks & baking
Coconut-cooked corn (milho cozido com coco)
Tender corn kernels slowly cooked in sweetened coconut milk, for a creamy, mellow texture. Enjoyed lukewarm as an afternoon snack or at breakfast, especially in coastal regions of Mozambique.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Strip the corn kernels off the cobs with a knife, over a board or bowl.
- Rinse the kernels, then place them in a pot with 300 ml of water and a pinch of salt.
- Bring to a boil, then simmer over low heat for 20 minutes, until the kernels are tender.
- Add the coconut milk, grated coconut and sugar, then stir gently.
- Simmer for another 10 minutes over very low heat, stirring regularly so it doesn't stick to the bottom.
- Serve lukewarm in bowls, dusted with cinnamon if you like.
Variations and tips
Creamier version. Replace 100 ml of coconut milk with coconut cream for a richer result.
More ideas
Caju cozido com açúcar (cashew apples in syrup)55 min · 4 serv. · budget-friendlyCuscuz de arroz50 min · 4 serv.Doce de amendoim (peanut brittle)30 min · 4 serv. · budget-friendlyBanana assada25 min · 4 serv. · budget-friendlyPeanut fritters30 min · 4 serv. · budget-friendlyBolo polana1 h 05 · 8 serv. · budget-friendlyChá de folhas de goiabeira15 min · 4 serv. · budget-friendlyMandazi de coco40 min · 4 serv. · budget-friendly
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Original Ecomely recipe.