This Dominican majarete recipe is one of the few desserts I refuse to give up.
Not modify beyond recognition. Not replace with something that vaguely resembles it. Give up entirely.
Majarete is fresh corn, coconut milk, and cinnamon. It is the dessert that appeared at family gatherings before I knew what a macronutrient was. My grandmother made it without measuring anything. She knew by the smell when it was ready, by the way the spoon moved through the pot.
The problem was the sugar. ¾ cup of white sugar per batch - around 144g of added sugar distributed across 6 servings. For someone managing blood sugar after 45, or in any phase of bariatric recovery, that number changes whether this dessert fits your week or becomes a special-occasion-only dish you mostly skip.
I was not willing to skip it.
So I made one change. I replaced the sugar with alulosa.
The Dominican majarete recipe tastes identical. The texture is identical. The only thing that changed is what happens in your body after you eat it.
Gaila | AFPA Certified Nutritionist | Dominican Cook | Bariatric Patient
Table of Contents
What is Alulosa, and why does it work in this Dominican Majarete Recipe
Alulosa is a rare natural sugar found in small amounts in figs, raisins, and wheat.
It tastes like sugar. It dissolves like sugar. It behaves in cooking like sugar - it even browns slightly when heated, which regular sugar substitutes like stevia and monk fruit cannot do. But it is metabolized differently by the body: the FDA recognizes alulosa as distinct from sugar and it has minimal impact on blood glucose levels.
That is what makes it uniquely suited to this recipe.
Majarete is cooked over heat. Most sugar substitutes break down under heat or leave an aftertaste in cold desserts - majarete is served cold. Alulosa does neither. It holds up to the cooking process and tastes clean at refrigerator temperature.
You will find alulosa at Whole Foods, Amazon, or health food stores under brands like Wholesome and Besti. Use the exact same measurement as sugar in any recipe - no conversion needed.
Nutritionist Note: The Numbers in This Dominican Majarete Recipe
As an AFPA Certified Nutritionist, this is why the swap matters beyond taste.
Traditional majarete with ¾ cup white sugar across 6 servings = approximately 24g added sugar per serving. At glycemic index ~65 for sucrose, that is a meaningful glucose spike, especially at the end of a meal when insulin sensitivity is already reduced.
Alulosa has a glycemic index of approximately 0. The same dessert, the same satisfaction, a completely different metabolic impact.
For women in bariatric maintenance who are reintroducing foods carefully, majarete made with alulosa is a reasonable choice. The corn and coconut milk provide fiber, healthy fat, and natural carbohydrates. The sugar is the one element that was working against you. Now it is not.
The 9g of protein per serving comes from the milk and corn. The 3g of fiber from the corn kernels. The 4mg iron - nearly 25% of daily needs - from the corn as well.
Your abuela's majarete was already doing a lot of the right things. This version just removes the one element that was not.
Authentic Dominican Majarete Recipe - Creamy Corn Pudding Sweetened with Alulosa
Ingredients
- 4 cups of corn kernels about 6 ears of corn
- 3 cups whole milk or almond/soy milk for dairy-free
- 3 cups full-fat coconut milk
- ¾ cup alulosa replaces ¾ cup sugar 1:1 - no conversion needed
- 4 tablespoons cornstarch
- 3 cinnamon sticks
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
Garnish:
- Ground cinnamon
- Raisins optional - omit for lower sugar
Instructions
Prepare the corn.
- Place each ear of corn upright on a cutting board, cut side down. Using a sharp knife, cut downward along the cob to remove the kernels. Work around the cob until all kernels are removed. You should have 4-5 cups of fresh corn kernels.
- Fresh corn makes a significant difference in this recipe. The starch in fresh kernels thickens the majarete naturally, and the flavor is sweeter and more complex than frozen. If fresh corn is unavailable, frozen corn works - use 4 cups, fully thawed.
Blend until smooth.
- In a blender or food processor, combine the corn kernels, whole milk, coconut milk, cornstarch, alulosa, and salt. Blend on high for 2-3 minutes until completely smooth.
- For the silky texture traditional Dominican majarete is known for, pass the blended mixture through a fine-mesh sieve, pressing with the back of a spoon to extract all the liquid. Discard the solids. This step is optional but makes a notable difference in final texture.
Cook the majarete.
- Pour the strained mixture into a heavy-bottomed pot. Add the cinnamon sticks. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula - never stop stirring, the cornstarch will settle and scorch.
- The majarete is ready when it thickens enough that the spoon leaves a clear trail across the bottom of the pot, about 15-20 minutes. It should coat the back of the spoon.
- Remove from heat. Add vanilla extract. Discard the cinnamon sticks.
Pour and chill.
- Pour immediately into small cups or bowls while still liquid - it sets quickly as it cools. Fill to about ¾ capacity.
- Dust each cup with ground cinnamon. Add raisins if using.
- Let cool to room temperature, then refrigerate at least 1 hour before serving. The majarete should be fully set and cold. It will continue to firm up in the refrigerator - the texture is perfect at 2-3 hours.
Nutrition
Smart Swaps for Dominican Majarete Recipe
Sugar-free (already in this recipe): Alulosa 1:1 replaces sugar. See the full explanation above.
Lower-carb thickener: Replace cornstarch with arrowroot powder (1:1 ratio) for a slightly cleaner starch profile. Coconut flour (2 tablespoons, reducing from 4) also works, but creates a denser texture.
Dairy-free: Replace whole milk with unsweetened almond milk or oat milk. Keep the full-fat coconut milk - it is the fat that gives majarete its signature richness. Skim coconut milk will result in a thinner, less satisfying pudding.
Frozen corn substitute: Use 4 cups fully thawed frozen corn kernels. Thaw overnight in the refrigerator and drain any excess water before blending. The flavor is slightly less sweet but works well.
Bariatric - general and maintenance phases: The soft, smooth texture of chilled majarete is suitable from the general phase onward when desserts are reintroduced. The alulosa version is the appropriate choice for bariatric patients managing blood sugar or following a reduced-sugar protocol. Start with a small portion (2-3 tablespoons) and monitor tolerance. Always follow your specific bariatric nutrition protocol.
Add protein: Stir 1 tablespoon of unflavored collagen peptides into the hot majarete before pouring into cups. Adds 8-10g protein to the entire batch (~1.5g per serving) with zero taste change. The collagen dissolves completely in the warm mixture.
The Lower-Sugar Dominican Majarete
FAQ
Is this Dominican majarete recipe really sugar-free? It contains no added sugar - the alulosa is a sugar alcohol that the body does not metabolize the same way as sucrose. However, it is not carbohydrate-free. The corn and coconut milk both contain natural carbohydrates. The term "sugar-free" refers specifically to the absence of added sucrose (white sugar) in this version. The FDA classifies alulosa separately from sugar on nutrition labels - it does not count toward the sugar total.
Can I make a Dominican majarete recipe with frozen corn? Yes. Use 4 cups of fully thawed frozen corn kernels. Thaw overnight in the refrigerator and squeeze out excess water before blending. The resulting majarete is slightly less sweet than the fresh corn version because fresh corn has more natural sugar at peak ripeness - but the difference is subtle enough that frozen works well any time of year.
Why does my majarete have a grainy texture? Two possible causes: the mixture was not blended long enough, or it was not strained. For the smoothest texture, blend on high for a full 2-3 minutes and pass through a fine-mesh sieve before cooking. Straining removes the corn fiber that can create a grainy feeling in the final dessert.
How long does this Dominican majarete recipe keep? Refrigerated in an airtight container for up to 3 days. The texture gets firmer over time - if you prefer a softer consistency, serve on day 1 or 2. It does not freeze well - the texture becomes grainy after thawing.
What is the difference between Dominican and Puerto Rican majarete? Dominican majarete is made with fresh corn kernels blended and strained into a smooth pudding, thickened with cornstarch, flavored with cinnamon and coconut milk. Puerto Rican majarete replaces corn with rice flour, giving it a texture closer to arroz con dulce. The name is shared across several Caribbean and Latin American countries, but each version is a distinct dessert with a different base ingredient.
More Dominican Desserts and Sweets
- Tormento de Amor - the guava and cheese dessert rebuilt with alulosa and lower sugar
- Dominican High-Protein Meal Prep Sunday - the weekly system that makes room for desserts like this without derailing your goals
- La Bandera Power Bowl - 46g protein, the lunch that earns you this majarete at the end
- 5 High-Protein Dominican Bowls - the complete series, full macros, all Dominican
- High-Protein Arroz con Leche - 21g Protein, The Dominican Comfort Dessert Rebuilt
A buen tiempo.
Con Fuerza y Sazón,
Gaila AFPA Certified Nutritionist, Dominican Cook, Bariatric Patient
Made this? Tag @strengthandsazon and #StrengthAndSazon - I want to see your majarete 🇩🇴🌽
I have never had Dominican Majarete, but it sounds delicious! Fresh corn, coconut milk, cinnamon and vanilla sounds like a wonderful combination ♡ yum!
Hey Cheyanne!! I will exchange it for on jerk carnitas taco? ...:-)
What a lovely recipe! I love Dominican cuisine and wish very much that we had a Dominican restaurant nearby. 🙂
Katie!! thanks for stopping by!! I am still waiting for your oven baked tostones recipe!!!
Me alegra mucho ver una receta de majarete original sin la maizena como mi madre lo hacia y yo lo hago, gracias por compartirla porque tienen muchas recetas pero todas tienen maizena