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- Ingredients
- Recipe
- Fresh Coconut1 unit(s)
- Corn for mungunzá1 kg
- Coconut milk1 can(s)
- Milk carton1 l
- Condensed milk1 can(s)
- Sugar5 dessert spoon
- Cinnamon to taste
- Let the corn soak for 24 hours, changing the water
- Drain the water until the corn is dry, put the corn in the pressure cooker and cover it with two fingers of water.
- Leave on pressure for 30 minutes.
- In Then add 1 liter of milk and the coconut milk let it taste for about 2 minutes. Put the condensed milk. Add 1 teaspoon of salt. Then put the fresh coconut, add the cinnamon and cloves to taste, until the broth is to your liking.
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