#SundaySupper: Tropical Food

Today #SundaySupper gathering together for a virtual luau of sorts and enjoying a wonderful selection of Tropical Food. Be sure to scroll past my recipe(s) for great recipes filled with coconut, pineapple, and mango. A big thank you to Marlene of Nosh My Way and Cindy of Cindy’s Recipes and Writings for hosting this bash!

Like most, my mind first traveled to Hawaii given the theme, but I wanted to do something different. As much as I enjoyed our vacation to The Big Island a couple of years ago, I took the opportunity to create a recipe from a different island in the Tropics.

The Tropics fall between the Tropic of Cancer and the Tropic of Capricorn and create a belt around the middle of our planet.

The Dominican Republic happens to fall in this tropical region. I’ve been wanting to explore more Dominican food as my father’s family is from there. When we left Illinois when I was in 2nd grade we were also leaving his parents so I didn’t get to experience, at least in memory, a lot of Dominican cooking. The only thing my mom made were rice and beans and the closest we’d get to the cuisine would be the occasional Cuban fare at a nearby shop. When we would return to visit, my parents would always request mangu for breakfast from my grandfather. When I made Chicharrones de Pollo for my Dad’s birthday (a report from my father tells me my bites of chicken were too small) I knew I would have to try more Dominican food as we greatly enjoyed it.

That was a long story to tell you that my recipe today comes not from Hawaii but from the DR.

Majarete is a corn pudding made with lots of cinnamon. I’d never had it, and my dad hasn’t either, but it sounded fun so I thought I would give it a go. My favorite thing about this recipe is how simple it is. It can even be made with a baby in one hand. (In related news, I think my little man is getting over his fear of the blender!)majarete pudding | sew you think you can cook

Even in all it’s simplicity, I still managed to mess it up. Never having made pudding before, I pulled the concoction off the heat too quickly and we were left with a corn drink. I probably could have returned it to the stove and let it cook and thicken some more, but I thought it’d be much more fun to turn the majarete into majarete ice cream!

Majarete Ice Cream


  • 3 C corn kernels
  • 2 C milk
  • 1/4 C water
  • 3/8 C sugar
  • 1 tbsp cornstarch
  • 1/4 tsp ground cinnamon
  • 2 cinnamon sticks


  1. Put corn, milk, water, sugar, cornstarch, and ground cinnamon in a blender. Puree until smooth. Strain into a saucepan and discard the solids.
  2. Add a pinch of salt and the cinnamon sticks to the corn milk and cook over medium heat until thickened, stirring constantly. (If making pudding, make sure it coats the back of a wooden spoon.)
  3. If making pudding: Pour into serving glasses or bowls. Allow pudding to cool to room temperature before covering with plastic wrap and allowing to chill in the fridge before serving. Optional – serve with a little grated nutmeg.
  4. If making ice cream: Pour into a glass bowl. Allow mixture to cool to room temperature before covering with plastic wrap. Chill in the fridge until completely cold.
  5. Follow your ice cream maker instructions. Freeze ice cream. Allow ice cream to soften on the counter 5-10 minutes before serving.

*This recipe is adapted from Clara at http://www.dominicancooking.com/964-majarete-corn-pudding.html*

majarete ice cream | sew you think you can cook
Tidbits and Pupus



Condiments and Sauces


Main Event

Delectable Delights

Tropical Foods and Drinks Sunday Supper

Wine Pairings


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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38 thoughts on “#SundaySupper: Tropical Food

    1. Thanks! I’ll have to try it as pudding again when my little man isn’t trying to kill himself with the ice cream maker box. 😛

  1. We’ve lived in a lot of places where sweet corn ice cream is quite common and a local favorite. What a great idea to turn your custard into ice cream, Lauren!

  2. Love this! I’m going to the DR this summer I can’t wait to try some. Oh and I love that your little man is getting over his fear of the blender because my 4 year old still covers her ears 🙂

  3. Corn ice cream is one of my childhood favorites! I can totally relate to your wanting to recreate dishes from a heritage you weren’t very exposed to. I love that you took a traditional (is it? I’ve never had DR cuisine) dish and changed it up to make it your own.

  4. We have corn pudding in my country too – Singapore! It may sound strange but the sweetness of the corn is great and if you add a bit of sea salt, the pudding is better.

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