Venezuelan desserts

Venezuelan cuisine is very extensive, many of our desserts are also part of the cuisine of other countries, but of course each country has its own flavor and in some cases the ingredients vary, in some regions of Venezuela usually incorporate condensed milk and vanilla, but this is to the taste of who prepares it.

There are many people who usually associate some desserts with the grandmothers, over the years the recipe is passed down from generation to generation and always prepared just like the original grandmother, and never remains equal to hers, is that the seasoning of the grandmothers is unique and unrepeatable and they all agree that the secret is the love they give her.

Source

Ingredients:

• 1 Coco
• 1 Cup of corn flour
• 1 cup of milk
• 1 can of condensed milk
• 2 Cup of warm water
• 1/4 Kilo of sugar or Papelón to taste
• 1 whole cinnamon stick
• Cinnamon powder and salt to taste

Preparation:

Peel the coconut, remove the black crust, until the white meat, cut the coconut into pieces and liquefy it with a cup of warm water, strain it to take the milk, take what is left in the colander and liquefy and strain again with the other cup of warm water to get 2 cups of milk. Dissolve the corn flour in this last cup of milk extracted from what is left of the coconut, liquefy the flour and dissolve it, adding the two cups of milk, bring it to the simmer with the cinnamon stick and salt, when it is boiling it is strongly added Papelon or sugar, salt to taste and the first cup of coconut milk, add the can of condensed milk, this cooking lasts approximately 15 minutes, it has to be like a thick atol. It is emptied in not very deep saucers and it is allowed to set, when this cold is placed cinnamon powder in the form of rain.

Tips:

To make the majarete white, which I consider more elegant, sugar is used instead of paper, however it is a matter of taste, so that it is not cloying, a point of salt is placed on it, it is not necessary to put it in the fridge for that is set, it can be done with cooked tender corn. You can substitute natural coconut milk for can.