Typical of Lent and Holy Week, majarete or manjarete, is a dessert from Latin America and the Caribbean that’s made from coconut and cornmeal.


  • 14 oz (400ml) coconut milk
  • ½ cup whole milk
  • ½ cup powdered panela
  • Rind of a small lime (without the pith)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (or freshly grated nutmeg)
  • ¼ teaspoon fine salt
  • 1 oz (30g) coconut , freshly and finely grated
  • 2½ (70g) oz precooked cornmeal

To serve

  • Grated coconut
  • Ground cinnamon


  • Whisk


  • In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
  • Add the grated coconut and beat well with a whisk.
  • When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
  • The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
  • Remove the pan from the heat, remove the lime rind.
  • Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
  • To serve, unmould, and sprinkle with ground cinnamon and grated coconut.