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Ecuadorian Morocho with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 cup of morocho corn
- 4 cups of water
- 1 cinnamon stick
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of raisins
- 1/4 cup of shredded coconut
Instructions
- In a large pot, combine 1 cup of morocho corn and 4 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Add 1 cinnamon stick and continue to simmer for another 15 minutes until the corn is tender.
- Stir in 1 cup of coconut milk, 1/2 cup of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground nutmeg. Simmer for an additional 10 minutes, stirring occasionally.
- Remove the cinnamon stick and discard.
- Serve the morocho in bowls, garnished with 1/4 cup of raisins and 1/4 cup of shredded coconut.
- Enjoy the creamy and comforting Ecuadorian morocho with coconut milk!
Ecuadorian Morocho is a traditional dish with a rich history dating back to pre-Columbian times. This hearty and comforting pudding-like dessert is made from ground white corn, milk, sugar, and spices. The addition of coconut milk adds a tropical twist to this beloved recipe, infusing it with a creamy and fragrant flavor. In Ecuador, Morocho is often prepared by skilled chefs in local restaurants, especially in the Andean region where it is a popular treat. The dish is also commonly enjoyed during festivals and celebrations, showcasing the country's vibrant culinary heritage. For the best version of Morocho with coconut milk, head to the bustling markets of Quito or Cuenca, where street vendors expertly craft this sweet delight. The key to perfecting this dish lies in the balance of flavors and the consistency of the pudding, ensuring a creamy texture with a hint of coconut essence. While the traditional Morocho recipe remains a favorite, the addition of coconut milk offers a delightful alternative method, elevating the dish to new heights of indulgence. Whether enjoyed as a dessert or a sweet snack, Morocho with coconut milk is a must-try for anyone exploring Ecuadorian cuisine.
75 min
6
300 calories
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