Brazilian recipe
Sweet Pamonha with Fresh Corn
Discover how to make a creamy, flavorful sweet pamonha using fresh corn, grated coconut, and sugar. Easy to prepare and perfect for celebrations and desserts.
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Ingredients
1 cup of water
1 pinch of salt
2 cups of sugar
1 cup of grated coconut
12 ears of fresh corn with husks
1 pinch of salt
2 cups of sugar
1 cup of grated coconut
12 ears of fresh corn with husks
Where to find ingredients
Look for fresh corn at local farmers' markets or supermarkets with a produce section that stocks seasonal corn. In Latin American or specialty grocery stores, you might find dried or fresh corn cobs with husks. For grated coconut, check the frozen or fresh section, or buy fresh coconuts and grate at home. Salt, sugar, and water are standard pantry items. If fresh corn isn’t available, frozen corn kernels can be a good substitute, just adjust cooking time accordingly.
Preparation method
- Remove the kernels from the cobs by cutting close to the cob or carefully scraping
- Blend the kernels with water in a blender until smooth
- Add the grated coconut, sugar, and salt to the mixture and stir well until combined
- Take small portions of the batter and wrap them in corn husks, forming tight packages
- Fold the husks and tie them securely to prevent leaks during cooking
- Bring a large pot of water to a rolling boil
- Submerge the pamonha packages one by one into the boiling water, maintaining a steady boil
- Cook for about 40 minutes until firm and cooked through
- Remove the pamonhas from the water with a slotted spoon and let cool in a cool place
- Serve the sweet pamonha with coffee or grated cheese, as desired
Observations
Sweet pamonha is a beloved Brazilian treat made with fresh corn, delivering a soft texture and irresistible flavor. In this recipe, we use the entire cob, wrapping the mixture in corn husks for shaping and cooking, resulting in a homemade delicacy that’s aromatic and full of flavor. Ideal for those seeking a simple, budget-friendly dessert that’s rich and satisfying.
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