Capixaba Muxá (Creamy Hominy Pudding)

Cook the hominy in water in a pressure cooker until it becomes creamy.

Release the pressure and add the coconut milk, warm water, sugar, shredded coconut (some), and a pinch of salt.

Stir all added ingredients over heat for about 5 minutes.

Pour the mixture into a serving dish. If you plan to unmold the pudding, line the dish with plastic wrap to make the process easier.

Allow the Muxá to cool completely at room temperature, in the refrigerator, or in the freezer, according to your preference for firmness.

After cooling and setting, cut the dessert into squares and finish by rolling each piece in the remaining shredded coconut.