Venezuelan Majarete is a traditional dessert made with corn flour and coconut milk. This corn-coconut pudding is easy to make and even easier to eat!!

Majarete is a traditional Venezuelan dessert. It seems like it was originated in Dominican Republic, Puerto Rico, or Cuba. Its origin is not clear. But as many other dishes in Latin American, there are many different versions in different countries.

In Venezuela, Majarete is like a corn-coconut pudding made with corn flour and coconut milk. It also has a little bit of papelon (brown sugar cane), which adds a unique flavor.


  • 1 cup milk (I used whole milk)
  • 1 cup Harina P.A.N (pre-cooked white maize meal)
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup granulated sugar
  • 1/2 cup papelon/panela/piloncillo/brown sugar cane, grated
  • 1/2 cup unsweetened coconut flakes
  • 1 can sweetened condensed milk
  • A pinch nutmeg, grated
  • 2 cinnamon sticks
  • A pinch salt


In a medium pot mix milk and harina P.A.N until smooth. Add half of coconut milk, about 1 cup, and mix well.

Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, panela, coconut flakes, sweetened condensed milk, nutmeg, cinnamon, and salt; stir until incorporated. Cook for 2 -3 minutes.

Remove the cinnamon sticks and discard.

Transfer mixture to a big bowl, or several individual bowls. Refrigerate for 2 -3 hours, or until set and firm.

Sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.

Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.


For a firmer consistency add 1/4 cup more of Harina P.A.N.