# Hi, foodies in the Hive!
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I hope you're having a nice day 😁
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In my town, coconut cornmeal mush is known as `majarete` or `manjarete`, while the same preparation is known simply as coconut `manjar` when cornstarch is used instead of cornmeal. It's a dessert of varied consistency; there are those who make it as a spoon dessert and there are those who, like me, make it firmer as fingerfood (which can still be eaten with a spoon, but when there are twenty people in the family get-together, one prefers not to have to do so many dishes, right?).
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23uQxoacXPFv7EEoRZUVDnWtP1mmBVJY1v6GrhVHNxuJk8Vh494dPGtb6WiUYnkiSLw6G.png)
![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23v4bkF9WLLJQtzRbwAnyumdPbbyWL8zYrsKUvppJfSDeWbTocc47zAvcqHxPrcC7RdDn.png)
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A couple of days ago, I shared a recipe for a traditional Venezuelan coconut rice pudding ([sweet coconut rice pudding](https://peakd.com/hive-180569/@marlyncabrera/homemade-sweet-coconut-rice-pudding-typical-venezuelan-easter-dessert)). Today I'm sharing another recipe with coconut, but this one is made with cornmeal instead of rice, and since this one requires a little more work, it may be less common to see, but it's still super popular and inexpensive. If you're interested to know, I'll tell you how I prepare it at home, how much I spent to make it, and serving size.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/EopvMeyq2HYo9MsoVvLpjYPie9byetHViJn721kbsC9GzmLhL1Fet6878rFZ1KZAn7C.png)
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23v4bkF9WLLJQtzRbwAnyumdPbbyWL8zYrsKUvppJfSDeWbTocc47zAvcqHxPrcC7RdDn.png)
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# <center>INGREDIENTS</center>
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/2423od5txG1Toay3bCLHBxdPXmwT9SejmrXryJA89nxAjxyHiYp1SMkhNVK2DgQpaJ1vC.png)

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* 1/2 cup cane honey
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* 1 1/2 cups water
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* 1 cinnamon stick
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* 7-8 cloves
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* 1 tablespoon anise seed
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* 2 teaspoons salt
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* Approx. 2 cups freshly made coconut milk (1 medium to big coconut and its water = approx. 800 gr coconut flesh + 1 cup coconut water + as much extra water as necessary to process de coconut meat in the blender)
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* 1 cup corn flour (I used P.A.N., white)
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* ground cinnamon to taste for garnish
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Some people use the same spices for sweet coconut rice pudding and coconut cornmeal mush, but since I was little I learned from my grandmothers that the mush has a characteristic anise flavor, which comes from the dried anise seeds. So this last ingredient is never missing when I prepare this dessert in my house.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/EokcAoPdXrZoHxj2QRSJEPGbVnCHPG1vfxHmk5wX1RJ4bQRth3hqshsUPprmNNYDF6Q.png)
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23v4bkF9WLLJQtzRbwAnyumdPbbyWL8zYrsKUvppJfSDeWbTocc47zAvcqHxPrcC7RdDn.png)
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# <center>THE PROCESS</center>
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/EonmuJS4yxrD3QrSQX4eyQESbjxL6pZ8N6GGVLbHMCUkHEgA6KPBq5LMT5tEV5rWwTb.png)
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##### EXTRACTING FLAVORS
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Mush is very simple to make, but it takes some work. I used cane honey and coconut milk that I had already a coupleof days ago days ago. These are two items that are never missing in my fridge. To prepare cane honey, I melt a 750 gr piloncilloin a cup of water to make 900 ml (you can check it out [here](https://peakd.com/hive-180569/@marlyncabrera/homemade-sweet-coconut-rice-pudding-typical-venezuelan-easter-dessert)). 
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I dissolved the cane honey in the water and added the spices 👇
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/48QRRiDkicMkxLtB7LGoupL8p23nAyKZv5tfVVVr9khtDUyfpXuZnzgfakPwAd7Vz9.png)
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Then I took the pot to the fire and added the salt. I stirred on and off for 15 minutes over low heat, so that the spices would release all their flavor and aroma.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/Eo6HvpnMBeNMEW2avLPS5Ns54m9Ehic7TRHJ4YVUqmjACwuMd3byqxjncAc4gm8asqe.png)
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##### COCONUT MILK
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As I had already told you, I always make coconut milk and keep it in the fridge. This day I used a lot of coconut milk because I was making several desserts and savory dishes for my family. So I used milk that I already had but also made another couple of liters fresh. When you're a lactose-intolerant foodie, there's never too much plant-based milk in the fridge 😋
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I always start by burning the coconuts directly on the stove; then I remove the shell, wash well and chop the coconut meat, and blend it in its own water. I add more water if necessary, so as not to strain the blender. 
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23uFVhoLu4Dmi1Lrj3Y6vEe2jytBWL92GWGyprLvdJBKbkbUX6Pr6V9xAm3Fd2Qg8T8rp.png)
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Then I strain the milk using my yogurt dripping bag and squeeze to get as much as possible.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23xyXHgE3kzuZkSf8gwQwRtGhc99JSW236HWicQ9kMhhoohL7dur1qvveLw1N5AEpS16B.png)
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I add salt and heat it until it's about to boil, stirring constantly for about 6 minutes. **This time I'd be using only 2 cups of coconut milk for the mush.**
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23xKzdw5Dc7X9V5TBkHMgxfxutQjhM35fUpBePFGkKbpdidUg88eNkwtBT9LG7igk3Efa.png)
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##### TIME TO STIR 😏
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I added the coconut milk to the cooking, and immediately, I also added the corn flour. At this point, I had to stir non-stop until the flour dissolved, to avoid lumps.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23vhqQiV63K8vjnipWqEkhcTxyJQrQkBgoPdGtxEqqzhxf4UwqLGTMEUxjGpsK8Y2MMmV.png)
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For this quantity, the mixture cooks for approximately 10-12 minutes.
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<center>https://media.giphy.com/media/v1.Y2lkPTc5MGI3NjExaDV2dXRzMjhrNWh2aTVqNmFvb2xyNmw2dHdsMWNvc242bjF2eXgweSZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/Ijgt3ZawCChw9uKg1r/giphy.gif</center> 
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##### MAKE IT SMOOTH
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I strained the mixture as soon as I removed the pot from the heat, as it starts to firm up very quickly. It's okay if you don't strain the mixture, but I do it for two reasons: 1. to remove the aniseed (which not everyone likes to chew because it has a bitter aftertaste--I love it, by the way) and 2. to remove any lumps that may have formed.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/Eoc7yiHLMHE8rPQY64XPZZakNubJ5DLJpSDyxF2beLwsLPJBoxJamLR8vUU8S2XQ64g.png)
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There are many molds to place the mush and make it take a beautiful shape. I could've used my jelly mold, but I'm a romantic and in my childhood days, coconut mush was left to cool in a ceramic dish, an ordinary dish, and that's how I always do it. 
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/EoptpKZicJZqFJQMAZ1BZLMffHxDEvmXwiAMZM5y6Y8Buk71nmLmni5uTnZjWvA9UUQ.png)
![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23vhwxaBZZkJG5biGGJpCkbw8t9aX9tmHzeV445f9HBccnMdpjGH7MeRYhnYeJyVfvHZD.png)
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Once the mush is cooled, I let it refrigerate for two hours and then it's always easy to unmold. Simply turn it out onto the serving plate.
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<center>https://media.giphy.com/media/v1.Y2lkPTc5MGI3NjExYTcyZWJtYzFkeXhmZmtycmUyd3dvejBvZDB0MjZncTZtdXB5MG1mMCZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/t4HAky1fcCbcunYks5/giphy.gif</center>
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The top face of the mush is "ugly face." The pretty face shows after you unmold it 👇
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/EopvkNfFC8ccehk1WXD62cUMHeJpPfV81GCLqYFUpGWATsSqRDMFmzVU6L4qLYv7toy.png)
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##### GARNISH
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After the mush is firm and cold, it's time to sprinkle some ground cinnamon on top. SOmetimes, I like to eat this warm; it's like pudding. It depends on my mood that day--and whether I don't want to wash twenty dishes and twenty spoons 🙃
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23uFTQhxGFJUpcmSNQFi79P42HromoQV9s3WwAHqDbifV42SPaKjMnmyBeRLryY7pt5ny.png)
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Sprinkle cinnamon to your liking.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23wX117XgT4sz9fUdkty6rEsHjUJKJeQTVaSE5hGFMD67WVNvSF9yEvmyDtvz16AdLpfP.png)
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Then serve the portions. I made three units this size this day: two for my family when we met at my father's and one for my own home. I'll show you the one I served at home.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23uFZvbyqs2pacnqG9M7p16taRgQ4sHCU9cLooLEY8tV4fREnVZPEmSVicPnfDtjjNZkL.png)
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It was enough for 8 people: 8 servings, 3/4 cup each approx.
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23uQxsrKQ6o7fRY7bu6Ffqc5MXYTg8Bi6nfSqX3EcoodTkTf4BeQTy1XnrkjXKtg6oDNg.png)
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One coconut mush this size is enough for 8-10 people and if you buy the ingredients in the public market here, you will spend less than $1.
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#### <center>How about you? </center>
###### <center>What's that typical dessert you love that you can make with little money?</center>
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23v4bkF9WLLJQtzRbwAnyumdPbbyWL8zYrsKUvppJfSDeWbTocc47zAvcqHxPrcC7RdDn.png)
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As always, I hope you've found this post useful 😁❤️
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# <center>Enjoy!</center>
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<center>https://media.giphy.com/media/v1.Y2lkPTc5MGI3NjExamxkZmN0amV4MGNndndxdjl6N3hvdXo4cXFja2E1aHd1aDR2ZHduOCZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/APzuQlr0qHq8g4bqmi/giphy.gif</center>
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![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23v4bkF9WLLJQtzRbwAnyumdPbbyWL8zYrsKUvppJfSDeWbTocc47zAvcqHxPrcC7RdDn.png)
###### All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used [GIPHY](https://giphy.com/create/gifmaker) for all them.
![image.png](https://files.peakd.com/file/peakd-hive/marlyncabrera/23v4bkF9WLLJQtzRbwAnyumdPbbyWL8zYrsKUvppJfSDeWbTocc47zAvcqHxPrcC7RdDn.png)
# <center>Thank you so much for your visit :)</center>
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###### <center>Banner by @andresromero 🖤
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