Authentic Dominican Majarete Recipe - Creamy Corn Pudding Sweetened with Alulosa

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Author: Gaila - Strength & Sazón

5 from 2 votes

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The best Dominican majarete recipe - traditional corn pudding with coconut milk, cinnamon, and fresh corn, now sweetened with alulosa instead of sugar. Same creamy texture, minimal glycemic impact. Gluten-free, bariatric-friendly.

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

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