Munguzá Doce Corn-Coconut Pudding
Prep the hominy
24 hours before you begin to cook the munguzá, pour the hominy in a large bowl and cover with cold water. Stick in the refrigerator overnight, or at least 15 hours.
Place the corn in a covered pot of boiling water with salt and cook for at least two hours on low heat. After the corn is cooked, add fresh milk, sugar, condensed milk, cloves, and nutmeg. Bring the mixture to a boil. Once boiling, reduce and let simmer (uncovered) for about 25 minutes. The liquid should considerably reduce and become creamy. Mix well.
Add the coconut milk, cinnamon and stir well. Remove from heat and pour into individual serving bowls with a sprinkle of cinnamon. Serve warm.
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