Recipe(tried): Mazamorra de Maiz Nuevo (New Corn Pudding) - Dear Krystal: How interesting. I was checking on my cookbooks

& there are several dessert recipes similar to our recipes. South & Central America had common roots, Indians (Tainos, Arawaks, Caribes, Mayas, etc...)& Spaniards (the conquerors). Therefore, most of our dishes have common roots. The one I selected (the translation is mine, excuse the errors) is called in Panam MAZAMORRA DE MAIZ NUEVO (New or Young Corn Pudding). In Puerto Rico, a similar dish is called MUNDO NUEVO (New World). Here is the recipe:

MAZAMORRA DE MAIZ NUEVO (New Corn Pudding)

2 cups ground new or fresh corn (very young corn husks)
3 cups of water
1 cup of fruit juice (the recipe suggested pinneaple, jobos, or coconut milk-available in latin stores)
1 tsp salt
3/4 cup sugar or to taste (honey can be used instead of the sugar)

Mix the water with the ground corn; strain it through a colander or cheesecloth, until you had obtained the juice (dispose of the fibers). Add the sugar to the juice (taste it until it is to your liking). Cook it in a pot at medium heat, stirring it frequently, for approximately 15 minutes. Remove the pot from the heat & add the fruit juice very slowly (moving it after each addition of juice). Refrigerate and serve as dessert garnished with shredded white local cheese. It will have the consistency of a pudding.