Few things evoke as many memories in the hearts of Venezuelans as a good coconut majarete.
This dessert, simple but full of tradition, has accompanied generations in our country. Whether served in banana leaves, In aluminum trays or in glass cups, majarete represents the taste of home, grandmother's cooking and quiet evenings with the family.
For those of us who live in United StatesIn addition, nostalgia often mixes with the need to adapt our recipes to locally available ingredients.
That's why today we bring you a complete guide to prepare an authentic homemade coconut majarete in the USA.with affordable alternatives and tips to achieve that creamy texture we love so much.
What is coconut majarete?
The coconut majarete is a typical Venezuelan sweet made from coconut milk, cornstarch, sugar and vanilla essence.
Its texture is similar to a soft custard, and it is often flavored with cinnamon and sprinkle with a little shredded coconut o newsprint.
This dessert has African and Caribbean roots, and although there are versions in other countries (such as the Dominican Republic or Cuba), the touch Venezuelan makes it a unique experience.
Basic ingredients (and where to get them in the U.S.)
Although its preparation is simple, the key is to use good quality ingredients. Here we leave you the basic list to make a coconut majarete and the best ways to get them in the United States:
1. Coconut milk
The base of the recipe where you can use unsweetened canned coconut milk.
Recommended options:
- Goyaavailable at WalmartTarget, Target, Amazon and Latin stores.
- Thai Kitcheneasy to find at Whole Foods, KrogerSafeway or Publix.
As a tip, if you want a more intense flavor, mix coconut milk with coconut cream (such as the brand Coco Lopezcommon in the cocktail section).
Cornstarch (cornstarch)
Essential to achieve that smooth and consistent texture.
Reliable brands:
- Argo Corn Starchis available in most supermarkets.
- Cornstarch (Latin American brand): available in stores like Sedano'sBravo, Bravo, and Latin supermarkets in general.
3. Sugar
White and refined, so as not to alter the color of the dessert. An alternative is organic cane sugar or even brown sugar if you prefer a more rustic touch.
4. Vanilla essence
A fundamental touch to enhance the coconut flavor. Some interesting options are McCormick, Simply Organic or authentic Mexican vanilla (on Amazon or Mexican markets), although you can find it in any supermarket.
5. Cinnamon powder (optional)
To sprinkle on top when serving. It can be found in any supermarket.
6. Shredded coconut (optional)
Ideal as a decorative topping or to intensify the flavor. You can find unsweetened shredded coconut at Trader Joe's, Whole Foods or in the pastry section of any supermarket.
Step by step: how to prepare this delicious recipe
Once we have all the ingredients, we can now get down to work to make the most delicious coconut majarete.
Ingredients:
- 2 cans of coconut milk (400 ml each)
- ¾ cup sugar
- ½ cup cornstarch
- 1 teaspoon vanilla essence
- 1 pinch of salt
- Cinnamon powder (optional)
- Shredded coconut for garnish (optional)
Preparation:
- Dissolve cornstarch
In a medium saucepan, pour one of the cans of coconut milk and dissolve the cornstarch completely. It is important to do it in cold to avoid lumps. - Add the rest of the ingredients
Add the remaining coconut milk, sugar, vanilla and pinch of salt. Mix everything very well until a homogeneous texture is obtained. - Cook over medium heat
Bring the pot to medium heat and cook, stirring constantly with a wooden spoon or whisk. This step takes between 10 and 15 minutes. - Wait for it to thicken
You will notice how the mixture begins to thicken and when you see that it comes off the bottom of the pot when you stir it, it is ready. - Pour and cool
Pour the mixture into individual molds or on a tray and let it stand until it is at room temperature and then put it in the refrigerator for at least 2 hours. - Serve with cinnamon and grated coconut.
When serving, sprinkle powdered cinnamon and, if desired, a little grated coconut to give it that original touch.
Tips to achieve the perfect one
Make coconut majarete may seem easy, but these tricks will ensure a top result:
- Stirring constantlyprevents it from sticking or forming the lumps mentioned above.
- Don't turn up the heat too highMedium heat allows the mixture to thicken without burning, if you turn up the heat you will lose the dessert.
- Strain the mixture if necessaryIf you see that there are lumps, you can strain it before pouring it into the molds.
- Use whole coconut milkversions "light"have less fat and change the final texture. Although it may seem a good idea if we want to make it "healthier" but it will lose its traditional flavor and texture.
- Add a touch of lemon zest (optional).: some Venezuelans a citric touch is added to cut the sweetness.
Variations
Although the traditional version of the coconut majarete is the favorite, there are some variants that you can try:
- With papelón (panela): replaces part of the sugar with newsprint grated for a more authentic taste.
- With liquid milkMix cow's milk and coconut milk if you want a more balanced.
- With spicesAdd cloves or star anise during cooking for a different touch.
- Total Veganuses only coconut milk and cane sugar, no animal by-products.
The majarete in our hearts
For many Venezuelansis a link to childhood, to the land of our birth, to our family. At patron saint festivities, on birthdays, or as an after-school snack, this dessert reminds us of who we are.
Doing it at home, in another country, has an enormous emotional value. It allows us to feel connected to our place, to teach new generations about our customs and to keep culture alive through cooking.
Besides, one of the most beautiful things about emigrating is that we learn to share.
From Curiara we invite you to prepare your own coconut majarete and to share it with friends, neighbors or co-workers.
Nothing connects more than a story accompanied by a good sweet bite.
