Famous during the June holidays, curau is a traditional Brazilian dessert, prepared with green corn and usually accompanied by ground cinnamon. Of African origin, the dessert is widely consumed in Brazil and has received a different name in each region: it can be canjica, corn porridge, canjiquinha or even curau.
The recipe is perfect to accompany afternoon coffee and as a snack before a full meal. And it’s no exaggeration to consider the dish a delight on a national scale. Tasting the creamy curau with cinnamon is like taking a gastronomic journey through Brazil’s diverse culinary repertoire.
Don’t forget to try it. The creamy cinnamon curau recipe is easy to make and has a very high yield, being able to satisfy the appetites of at least 12 people. Try it!
Creamy curau recipe with cinnamon
Time: 50 minutes
Performance: 12 servings
Difficulty: easy
Ingredients:
- 8 ears of wheat
- 3 cups milk (tea)
- 1 cup (tea) sugar
- 2 tablespoons butter
- 1 teaspoon of salt
- 1 teaspoon ground cinnamon
- Ground cinnamon for sprinkling
Preparation method:
- Grate the corn cobs on a coarse grater, pour them into the blender and blend together with the milk for 2 minutes.
- Pour it into a large pan, add the sugar, honey, butter, salt and cinnamon and cook for 20 minutes, stirring constantly until it thickens.
- Divide into cups and refrigerate for 3 hours.
- Sprinkle with cinnamon powder and serve the curau.
Source: Terra

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.