El Fogón de Frakie

This is another beloved Puerto Rican dessert that Mama Lely taught to my father, mother, and sister. I remember waking up in Aguirre, or in my own home, to the sweet aroma of another holiday treat being prepared. It’s a dish that always brings back a flood of joyful memories.

Ingredients:

 

• • 1 can (13.5 oz) Coconut Milk

• • 1 can (15 oz) Coconut Cream

• • 1 ½ cups Fresh Milk (Whole milk works best!)

• • 1 cup Rice Flour

• • ¾ cup Granulated Sugar (adjust to taste)

• • 2–3 Cinnamon Sticks

• • 1 tsp Vanilla Extract

• • Ground Cinnamon (for garnishing)

 

Methods:

 

• • Combine: In a large pot, whisk together the coconut milk, coconut cream, fresh milk, rice flour, and sugar until the flour is mostly dissolved. Add the cinnamon sticks.

• • Heat & Stir: Place the pot over medium heat. It is very important to stir constantly! Because of the rice flour, the mixture can get lumpy or burn at the bottom very quickly if you stop.

• • Thicken: As the mixture begins to thicken and reach a custard-like consistency, stir in the vanilla extract.

• • Portion Out: While the mixture is still hot, use a kitchen ladle to pour the majarete into small bowls, cups, or a large mold.

• • Cool: Let the containers sit at room temperature until they are no longer steaming.

• • Chill & Garnish: Sprinkle ground cinnamon on top, then place them in the refrigerator. Let them chill for at least 4 hours (or overnight) to fully set.

• • Serve: Enjoy this creamy holiday classic cold!