This Peruvian-style dessert thickens purple corn with starch and cinnamon into a glossy sweet.
10 min prep 14 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the purple corn juice with cinnamon, cloves, and prunes for 5 minutes.
Loosen the starch with cold water in a separate bowl.
Add the starch to the pot, whisking constantly to prevent lumps.
Add lemon juice and thicken the pudding for 6 minutes.
Chill the purple corn pudding in bowls for 30 minutes.
Sprinkle cinnamon when serving.
💡 Tip: Loosening the starch in separate water prevents lumps.
🍽️ Serving suggestion: Unmold the chilled cups and serve so the purple color shows.
~184
kcal calories
2
g protein
41
g carbs
1
g fat
17.3g
Sugar
1.4g
Fiber
4.5mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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