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Venezuelan Majarete

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!!
Course Dessert
Cuisine Venezuelan
Prep Time 10 minutes
Chilling time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 463kcal


  • 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


  • 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.


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.
  • 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.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 463kcal | Carbohydrates: 68g | Protein: 8g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 158mg | Potassium: 400mg | Fiber: 2g | Sugar: 54g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 2mg