Munguzá (green corn canjica)

Instructions

1. The day before, soak the white corn in cold water to soften it, then drain it.
2. In a large pan, bring the water to the boil with the corn and cook over medium heat for about forty minutes, until the kernels burst and become tender.
3. Add the milk, the cinnamon stick, the clove, the orange zest and a pinch of salt.
4. Simmer gently, stirring often so the milk doesn't catch, for about 15 minutes.
5. Stir in the sugar and the grated coconut, then cook for another 5 minutes until creamy.
6. Remove the cinnamon, clove and zest, then serve lukewarm, sprinkled with roasted peanuts if you like.