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Venezuelan Majarete

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Venezuelan Majarete is a traditional dessert made with cornflour and coconut milk. This corn-coconut pudding is easy to make and even easier to eat!!

A spoonful of Venezuelan Majarete.

VENEZUELAN MAJARETE RECIPE

You are absolutely going to love this homemade Majarete recipe. The Venezuelan Majarete custard is so creamy, and the cinnamon and nutmeg added to it make the dessert so aromatic. It’s also super easy to make and can be made with ingredients you can easily buy in your local or online store!

I remember that my grandma used to make Majarete. I was not fond of it at all, but my dad loved it. The version she made was a little different. It was more liquid, and she served it warm. But since some of you guys had written to me asking for the recipe, I decided to share my take on this iconic Venezuelan dish.

The first time I made Majarete was several years ago. My daughter’s school was celebrating an International food fair, and each student had to bring a dish. We wanted to share something different, that the well-known arepas, so Majerete sounded perfect. I prepared a big batch and divided it into little plastic cups. It was a big success.

WHAT IS MAJARETE?

Majarete is a traditional Venezuelan dessert. It seems like it was originated in Dominican Republic, Puerto Rico, or Cuba. Its origin is not clear. But like many other dishes in Latin American, there are many different versions in different countries.

In Venezuela, Majarete is like a corn-coconut pudding made with cornflour and coconut milk. It also has a little bit of papelon (brown sugar cane), which adds a unique flavor.

I tweaked the recipe to fit my family’s taste, so this might not be like the “original” recipe. First, I adjusted the quantities to give it a pudding-like texture. Second, I added some coconut flakes to make even coco-nuttier. And last but not least, I topped it with a sugary- crispy top.

Overhead view of two servings of Venezuelan Majarete with spoons beside it.

INGREDIENTS YOU’LL NEED

Amounts are included in the printable recipe below (scroll down). You’ll need:

  • Milk — I used whole milk
  • Harina P.A.N — this is a pre-cooked white maize meal
  • Coconut milk
  • Sugar
  • Papelon/panela/piloncillo/brown sugar cane
  • Unsweetened coconut flakes
  • Sweetened condensed milk
  • Nutmeg — grated
  • Cinnamon sticks
  • A pinch salt

HOW TO MAKE MAJARETE AT HOME

Detailed instructions are included in the printable recipe below (scroll down).

1 – MIX THE INGREDIENTS

In a medium pot mix milk and harina P.A.N until smooth. Add coconut milk and mix well.

Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, panela, coconut flakes, sweetened condensed milk, nutmeg, cinnamon, and salt; stir until incorporated. Cook for 2 -3 minutes.

Remove the cinnamon sticks and discard.

2 – LET SET IN THE FRIDGE

Transfer mixture to a big bowl, or several individual bowls. Refrigerate for 3 hours, or until set and firm.

3 — ENJOY!

Sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.

Optional to serve this Venezuelan Majarete: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.

Overhead view of a serving of Venezuelan Majarete.

QUICK RECIPE TIPS

  • For a firmer consistency add 1/4 cup more of Harina P.A.N for your Venezuelan Majarete.
  • The longer you chill it, the firmer the pudding will become as well! Make it a day ahead of time for the extra chill time.
  • Want to have the crispy torched tops but don’t have a blow torch? Use ramekins/oven safe containers and place them in the oven for 1-2 minutes and broil until the tops are golden.
  • Make sure you are using canned coconut milk and not the carton coconut milk from the refrigerated section. You won’t get the same creamy consistency.

STORING

Got extra Venezuelan Majarete? Here’s how to store it!

LEFTOVERS

If you’ve got extra pudding, simply leave them in the fridge for up to 4 days. Make sure you wrap it up tightly with plastic wrap so it doesn’t absorb smells from the fridge.

Close up of a spoonful of Venezuelan Majarete.

Looking for more Venezuelan recipes?

Venezuelan Majarete

Oriana Romero
Venezuelan Majarete is a traditional dessert made with corn flour and coconut milk. This corn-coconut pudding is easy to make and even easier to eat!!
4.63 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Chilling time 3 hrs
Total Time 3 hrs 10 mins
Servings 8 servings

Ingredients
 

  • 1 cup (240 ml) milk (I used whole milk)
  • 1 cup Harina P.A.N (pre-cooked white maize meal)
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) papelon/panela/piloncillo/brown sugar cane, grated
  • 1/2 cup (50 g) unsweetened coconut flakes
  • 1 can (396 g) sweetened condensed milk
  • 1/4 teaspoon nutmeg, grated
  • 2 cinnamon sticks
  • 1/4 teaspoon salt

Instructions
 

  • In a medium saucepan mix milk and Harina P.A.N until smooth and no lumps. Add coconut milk and mix well until smooth.
  • Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, papelon, coconut flakes, sweetened condensed milk, nutmeg, cinnamon sticks, and salt; stir to combine. Reduce heat to low and simmer for 4 – 5 minutes.
  • Remove the cinnamon sticks and discard.
  • Transfer mixture to a big bowl, or several individual bowls. Refrigerate for at least 3 hours, or until set and firm.
  • When ready to serve, sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.
  • Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.
Oriana’s Notes
 
STORING: To store, simply leave them in the fridge for up to 4 days. Make sure you wrap it up tightly with plastic wrap, so it doesn’t absorb smells from the fridge.
 
QUICK TIPS:
  • For a firmer consistency, add 1/4 cup more of Harina P.A.N.
  • The longer you chill it, the firmer the pudding will become as well! So make it a day ahead of time for the extra chill time.
  • Want to have the crispy torched tops but don’t have a blow torch? Use ramekins/oven-safe containers and place them in the oven for 1-2 minutes and broil until the tops are golden.
  • Make sure you are using canned coconut milk and not the carton coconut milk from the refrigerated section. You won’t get the same creamy consistency.
 
Looking for more Venezuelan recipes?
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 

Nutrition

Calories: 463kcalCarbohydrates: 68gProtein: 8gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 158mgPotassium: 400mgFiber: 2gSugar: 54gVitamin A: 185IUVitamin C: 2mgCalcium: 218mgIron: 2mg
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Course Dessert
Cuisine Venezuelan
Calories 463
Keyword corn eggfree Eggless majarete pudding recipe

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Recipe originally posted September 2015, post content edited to add more helpful information, no change to the recipe in May 2021.  

Disclosure: This recipe was sponsored by Target. My opinions are my own and were not edited by others.