Dairy-Free Mazamorra Morada
A classic Peruvian purple corn pudding, adapted for dairy-free diets with plant-based milk.
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Ingredients
- about 450 g Purple corn
- 8 cups Water
- 1 cup Pineapple
- 1 cup Quince
- 1/2 cup Dried peaches
- 1/2 cup Dried apricots
- 1 whole Cinnamon stick
- 4 whole Cloves
- 1 cup Sugar
- 1/2 cup Dairy-free milk
- 1/4 cup Cornstarch
- 2 tbsp Lime juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Boil the purple corn with water, pineapple, quince, dried peaches, dried apricots, cinnamon stick, and cloves for about 45 minutes.
- 2Strain the liquid and discard the solids.
- 3Return the liquid to the pot. Add sugar and bring to a simmer.
- 4Mix cornstarch with a little cold water to form a slurry. Add to the pot and cook until thickened.
- 5Stir in lime juice and dairy-free milk. Cook for another minute.
- 6Serve warm or chilled.
Substitutions
Milk → Dairy-free milk (almond, soy, or oat)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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