One of Peru's best-known desserts, a purple corn and fruit pudding often served with rice pudding. Serve it with arroz con leche.
Mazamorra Morada (Peruvian Purple Corn Pudding)
Dessert
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Easy
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Mazamorra morada is a deep purple, jammy pudding of purple corn, dried and fresh fruit and warm spices, thickened with starch. This is the Peruvian classic, naturally vegan and gluten-free. Makes 8 servings in about 3 hr 20 min.
Prep
20 min
Cook
120 min
Cooling
1 hr
Total
3 hr 20 min
Servings
8
Diet
Dairy free, Gluten free, Vegan
Ingredients
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servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 9 oz (250 g)dried purple corn (maiz morado), kernels or cobs
- 10 ½ cups (2500 ml)water
- 5 ½ oz (150 g)pineapple peel and core
- 2cinnamon sticks
- ¾ tsp (2 g)whole cloves
- 3 ½ oz (100 g)pitted prunes
- 7 tbsp (60 g)raisins
- ½ cup (60 g)dried apricots, chopped
- 1 cup (200 g)granulated sugar
- 3 ½ oz (100 g)fresh pineapple, finely diced
- ¾ cup (100 g)potato starch or cornstarch
- 1 cup (250 ml)cold water
- 2 tbsp (30 ml)lime juice
- ¾ tsp (2 g)ground cinnamon
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Instructions
- Rinse the purple corn. Put it in a large pot with the water, pineapple peel and core, cinnamon sticks and cloves.
- Bring to a boil, then simmer, partly covered, 60 to 75 minutes, until the liquid is deep purple and reduced to about 1 3/4 quarts (1.7 L).
- Strain the liquid into a clean pot and discard the solids.
- Add the prunes, raisins, apricots and sugar. Simmer 25 to 30 minutes, until the dried fruit is soft.
- Add the diced pineapple and simmer 5 more minutes.
- Whisk the starch with the cold water until smooth. Stir it into the pot in a steady stream while stirring.
- Simmer, stirring, 5 to 8 minutes, until glossy and thick enough to coat a spoon.
- Off the heat, stir in the lime juice. Ladle into bowls and dust with cinnamon. Serve warm or chilled.
Tips
- Dried purple corn is sold at Latin and Peruvian grocers and online; yellow sweet corn will not work.
- Add the starch slurry slowly and keep stirring to avoid lumps.
- The pudding thickens more as it cools; thin with a splash of water if needed.
- Good with arroz con leche.
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Recipe FAQ
How long does it take to make mazamorra morada (peruvian purple corn pudding)?
Plan on 20 minutes of prep and 2 hours of cooking, plus 1 hour to chill. The recipe makes 8 servings.
How should I store mazamorra morada (peruvian purple corn pudding)?
Refrigerate in a covered container up to 4 days.
Can I make mazamorra morada (peruvian purple corn pudding) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
195
Calories / serving
0.2g
Fat
50.7g
Carbs
1.2g
Protein
41.5g
Sugar
Whole recipe (8 servings): ~1560 cal · 2g fat · 406g carbs · 10g protein · 332g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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