I remember that my grandma used to make Majarete. I was not fond of it at all, but my dad loved it. The version she made was a little different. It was more liquid, and she served it warm. But since some of you guys had written to me asking for the recipe, I decided to share my take on this iconic Venezuelan dish. The first time I made Majarete was several years ago. My daughter’s school was celebrating an International food fair, and each student had to bring a dish. We wanted to share something different, that the well-known arepas, so Majerete sounded perfect. I prepared a big batch and divided it into little plastic cups. It was a big success.
WHAT IS MAJARETE?
Majarete is a traditional Venezuelan dessert. It seems like it was originated in Dominican Republic, Puerto Rico, or Cuba. Its origin is not clear. But like many other dishes in Latin American, there are many different versions in different countries. In Venezuela, Majarete is like a corn-coconut pudding made with cornflour and coconut milk. It also has a little bit of papelon (brown sugar cane), which adds a unique flavor. I tweaked the recipe to fit my family’s taste, so this might not be like the “original” recipe. First, I adjusted the quantities to give it a pudding-like texture. Second, I added some coconut flakes to make even coco-nuttier. And last but not least, I topped it with a sugary- crispy top.
INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
Milk — I used whole milkHarina P.A.N — this is a pre-cooked white maize mealCoconut milkSugarPapelon/panela/piloncillo/brown sugar caneUnsweetened coconut flakesSweetened condensed milkNutmeg — gratedCinnamon sticksA pinch salt
HOW TO MAKE MAJARETE AT HOME
Detailed instructions are included in the printable recipe below (scroll down).
1 – MIX THE INGREDIENTS
In a medium pot mix milk and harina P.A.N until smooth. Add coconut milk and mix well. Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, panela, coconut flakes, sweetened condensed milk, nutmeg, cinnamon, and salt; stir until incorporated. Cook for 2 -3 minutes. Remove the cinnamon sticks and discard.
2 – LET SET IN THE FRIDGE
Transfer mixture to a big bowl, or several individual bowls. Refrigerate for 3 hours, or until set and firm.
3 — ENJOY!
Sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool. Optional to serve this Venezuelan Majarete: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.
STORING
Got extra Venezuelan Majarete? Here’s how to store it!
LEFTOVERS
If you’ve got extra pudding, simply leave them in the fridge for up to 4 days. Make sure you wrap it up tightly with plastic wrap so it doesn’t absorb smells from the fridge.
Looking for more Venezuelan recipes?
Venezuelan Asado NegroVenezuelan Pabellon Bowl [Video]Eggless Venezuelan TequeñosVenezuelan Flan Quesillomore
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun! Recipe originally posted September 2015, post content edited to add more helpful information, no change to the recipe in May 2021. Disclosure: This recipe was sponsored by Target. My opinions are my own and were not edited by others.
