Mazamorra Morada

• 1 cup purple corn (maíz morado)
• 4 cups water
• 1 cup pineapple juice
• 1 cup sugar
• 1/2 cup sweet potato starch (or cornstarch)
• 1 cinnamon stick cinnamon stick
• 1 cup dried fruits (such as prunes, raisins, or apples)
• 1 cup water

Method

1. 1

   In a large pot, combine the purple corn and 4 cups of water. Bring it to a boil and let it simmer for about 30 minutes to extract the color and flavor.

2. 2

   Once the corn has boiled, strain the mixture using a fine mesh sieve to separate the liquid from the corn. Discard the corn and retain the liquid.

3. 3

   In the same pot, add the strained liquid back in, then stir in the pineapple juice, sugar, and the cinnamon stick. Bring to a gentle boil.

4. 4

   In a separate bowl, mix the sweet potato starch with 1 cup of water until fully dissolved. Gradually add this mixture to the boiling liquid, stirring continuously to avoid lumps.

5. 5

   Continue to cook the mixture for about 5-10 minutes until it thickens, stirring occasionally. Remove the cinnamon stick.

6. 6

   Add the dried fruits to the thickened mixture and cook for an additional 2-3 minutes.

7. 7

   Pour the Mazamorra Morada into serving dishes and let it cool to room temperature. It will set as it cools.

8. 8

   Serve chilled or at room temperature, optionally garnished with additional fruits or a sprinkle of cinnamon.