Puerto Rican Majarete Boricua
Few other desserts has the hearts of children and adults alike in Puerto Rico around Christmas time quite like the delicious Majarete Boricua. A smooth blend of rice flour, sugar, cinnamon and coconut milk, it’s a traditional and comforting treat that’s too easy to make not to try!
Trust us, you’re going to love this!
Puerto Rican Majarete Boricua
This is a typical Puerto Rican dessert where coconut and cinnamon are the protagonists. It is very easy to make and even easier to eat!
Ingredients
- 1/2 cup rice flour
- 1 cup coconut milk
- 2 cups evaporated milk
- 3/4 cup sugar
- 1 pinch salt
- 3 cinnamon sticks
- grated cinnamon for sprinkling
Instructions
- Place all the coconut milk, whole milk and cinnamon sticks in a saucepan and heat up over medium heat.
- Meanwhile combine the rice flour with the sugar in a bowl.
- Gradually add the dry mixture to the saucepan, whisking thoroughly to prevent lumps from forming. Add a pinch of salt for a balanced flavor.
- Cook the mixture, stirring constantly until it thickens to a creamy pudding.
- Take the Majarete Boricua pudding off the heat and let it cool slightly before pouring into either a large container or smaller individual serving bowls/glasses and chill inn the refrigerator for 2-3 hours before serving.
- Serve with a sprinkling of cinnamon on top and enjoy!
Notes
Tried this recipe?Let us know how it was!
