Photo by Suellen Pineda, RDN, CDN If someone offers you a Dominican arepa, don’t expect to get anything like the traditional Venezuelan or Colombian corn “pockets.” Instead, you will get a dense, sweet, cinnamoney cornmeal cake. Arepa is considered a dessert best enjoyed with a freshly brewed cup of coffee.
Ingredients
- 1 tablespoon flour
- 1½ cups cornmeal (Masarepa)
- 1 13-ounce can coconut milk
- 3 cups milk
- 2 cinnamon sticks
- 1/2 cup granulated sugar OR sugar substitute (see label for amount equivalent)
- 3 tablespoons unsalted butter + more for greasing baking dish
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice (optional)
- 1/2 cup raisins or Craisins
- 1/4 teaspoon salt
Directions
- Pre-heat oven to 350ºF.
- Mix raisins with a tablespoon flour and shake off excess. This will prevent raisins from sinking to the bottom of the cake. Reserve.
- In a large heavy bottom pot, mix all ingredients except raisins and vanilla.
- Wisk all together and cook over low heat until mixture has thickened, stirring constantly (about 5-7 minutes). Pay attention, as the mixture will cook very fast.
- Fold in vanilla extract and raisins and remove from heat.
- Remove cinnamon sticks and pour mixture on previously greased baking dish and bake uncovered for about 45 minutes to an hour, or until a knife comes out clean.
- Serve at room temperature.
Chef Notes
You can substitute low-fat evaporated milk for regular milk for an even richer consistency.
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