Dessert: Mexico – Oaxaca – Nicuatole (Corn Pudding)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 2 cups (480 g) masa fresca de nixtamal (fresh nixtamalized corn dough) — or substitute 1 1/2 cups (180 g) masa harina rehydrated
- 4 cups (950 ml) water, divided
- 3/4 cup (150 g) piloncillo, grated (unrefined cane sugar) — or packed dark brown sugar
- 1 whole cinnamon stick (canela)
- 1/2 tsp (3 g) fine salt
- 1/2 cup (120 ml) coconut milk (optional, for a coconut variation)
- Toasted ground cinnamon or toasted shredded coconut, for garnish (optional)

Instructions

Short Description:
A traditional Oaxacan sweet pudding made from nixtamalized corn masa cooked with piloncillo and cinnamon until it thickens into a firm, spoonable custard. It can be served chilled or at room temperature and is often cut into wedges or scooped.

Regional Notes:
This Oaxaca version uses fresh masa de nixtamal (native nixtamalized corn dough) and piloncillo (unrefined cane sugar), and relies solely on the natural starch of the corn cooked down to a pudding-like consistency—no added commercial thickeners. The flavor profile highlights native corn character and a simple canela (cinnamon) syrup, distinguishing it from coastal coconut or chocolate variants.

1. If using masa harina, whisk masa harina with 2 cups (475 ml) of the water in a bowl until smooth and lump-free. If using fresh masa, break it up and whisk with 2 cups (475 ml) water until smooth; set the slurry aside.
2. In a medium saucepan, combine the remaining 2 cups (475 ml) water, grated piloncillo, and the cinnamon stick. Bring to a gentle boil over medium heat, stirring until the piloncillo is fully dissolved. Reduce heat and simmer 3–5 minutes to concentrate the syrup, then remove and discard the cinnamon stick (or keep it in while cooking if you prefer stronger cinnamon).
3. Return the piloncillo syrup to low heat. Slowly pour the masa slurry into the syrup while whisking constantly to avoid lumps. Continue stirring until fully combined.
4. Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides to prevent sticking. The nicuatole will gradually thicken; continue cooking 15–25 minutes until it reaches a thick pudding consistency that holds its shape on a spoon and pulls away slightly from the pan.
5. If using coconut milk, stir it in during the last 3–5 minutes of cooking and cook until incorporated and glossy. Taste and add salt if needed.
6. Pour the hot nicuatole into a lightly oiled shallow dish or individual molds. Smooth the top with a spatula and let cool to room temperature, then refrigerate at least 2 hours (longer for firmer set).
7. To serve, unmold or cut into squares/wedges. Garnish with a light dusting of toasted ground cinnamon or toasted shredded coconut if desired. Serve chilled or at room temperature.