Looking for a quick and easy traditional Puerto Rican dessert? Well this amazing Puerto Rican Majarete is sure to check all the boxes for a perfect dessert. This traditional dessert is simple to make, delicious, gluten free and perfect for any occasion! It has a delicious coconut & cinnamon flavor and its texture is so silky! Doesn’t require any baking and it’s cooked within 20 minutes.
What is majarete?
Majarete is a sweet coconut flavored dessert that has a very silky, pudding like consistency. There are two ways of making majarete, you can use corn flour or rice flour. This dessert is traditionally made during parties, gatherings and holidays.
This is one of those desserts in my house that when my kids know I’ m making it, they’ll hover around for waiting for me to be done making it so they can scrape what’s left in the missing bowl.
How do you make it?
Well I always like to people know that when it comes to Puerto Rican recipes the is no exact “one way” to make it. Different people make their food with different ingredients, qualities of ingredients and techniques. I prefer a very simplistic approach to making my traditional dishes, why complicate things, right?
important Things to keep in mind🤔
- Patience is key in making the perfect Puerto Rican majorete. It doesn’t take very long to make, but it has to be cooked at a low heat and mix constantly to avoid lumps and burning on the bottom of the pot.
- Use a sifter or a wire strainer to sift your rice flour
- feel free do adjust the spices to your liking.
A great thing about this dessert is that it doesn’t need many ingredients. Here’s a picture of the ingredients I like to use for this recipe for you to reference at the store. 👀
Puerto Rican Majarete | Puerto Rican Rice Pudding
Equipment
- 1 mixing bowl or pot
- 1 small pot
- 1 whisk
- Measuring cup & spoons
- Serving container
Ingredients
- 1 Can Goya Coconut Milk
- 1 Can Goya Cream of Coconut Milk
- 1 Can Evaporated Milk
- 1/2 cup Rice Flour
- 1 teaspoon Vanilla extract
- 1/4 teaspoon salt
- 1 cup water
- 2 sticks cinnamon
- 5-7 cloves
- ground cinnamon
Instructions
Making the Spice Tea
- In a small pot mix 1 cup of water, 2 sticks of cinnamon & 5-7 cloves.
- Bring to a boil and boil for 5 minutes.
- Remove from heat and set to a side
Majarete
- In a bowl or pot, mix the can of coconut milk, cream of coconut & evaporated milk using a whisk very well.
- Add vanilla extract and salt and mix well
- Using a sifter or wired strainer, add the 1/2 cup of rice to the mix. (if you don't have a sifter, just add the flour in little by little to make sure there are no lumps.
- Mix everything using a whisk very well. It should be very smooth.
- Add the spice tea that you made earlier. Mix with whisk well.
Cooking the Majarete
- Set your burner to a low medium/low.
- Place your majorete in a pot and place on the stove top.
- Now it's time to mix! 😂
- With the whisk gently mix, making sure that nothing is getting stuck to the bottom of the pot. This will take about 15 minutes.
- After bubbling begins, cook for 5 more minutes, constantly mixing.
- Use a spoon to check consistency
- Remove from heat and plate dessert.
- You may plate it in individual cups or a mold.
- Top with ground cinnamon to your liking.
- Refrigerate for at least 3 hours before eating.
Video
Notes
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- Shake the coconut milk and cream before opening the cans to mix the fat and milk together.
- Patience is key in making the perfect Puerto Rican majorete. It doesn’t take very long to make, but it has to be cooked at a low heat and mixed constantly to avoid lumps and burning on the bottom of the pot.
- Use a sifter or a wire strainer to sift your rice flour
- Feel free do adjust the spices to your liking.
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Now it’s your turn to give it a try! Make sure to let me know how your’s turns out!
If you have any recipe requests please let me know in the comments!
Buen Provecho!
💖 Yessi
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