To begin, rinse the dried white corn kernels under cold water. In a large bowl, soak the corn in 4 cups of water overnight or for at least 8 hours. This softens the kernels and ensures even cooking.

Drain the soaked corn and transfer it to a large pot. Add 4 cups of fresh water and bring it to a boil over medium heat. Reduce the heat and simmer the corn for about 60-90 minutes, or until the kernels are tender. Stir occasionally to prevent sticking, adding more water if necessary.

Once the corn is tender, drain any excess water. In the same pot, add the milk, coconut milk, sweetened condensed milk, cinnamon stick, and cloves. Stir well to combine, ensuring that the corn is fully coated in the milk mixture.

Place the pot over medium heat, stirring occasionally to prevent the milk from scorching at the bottom. Allow the mixture to come to a gentle simmer. The goal here is to let the corn absorb the rich flavors from the milk, cinnamon, and cloves.

After about 15 minutes of simmering, add the sugar, adjusting to taste. Stir continuously for another 10 minutes, or until the canjica thickens to a creamy consistency. If you prefer a richer texture, feel free to add more sweetened condensed milk or reduce the liquid further.

For added texture and flavour, stir in the shredded coconut at this point. The coconut adds a subtle sweetness and a pleasant chew to the pudding. Continue to simmer for an additional 5 minutes, allowing the flavors to meld.

Once the pudding reaches your desired consistency, remove the cinnamon stick and cloves. Taste the canjica for sweetness and adjust if necessary. Remove the pot from heat and let it cool slightly before serving.

Serve the canjica warm or at room temperature in bowls. Garnish with a sprinkle of ground cinnamon for an extra layer of flavour. Canjica pairs wonderfully with a cup of coffee or as a comforting dessert. You can also refrigerate leftovers and enjoy chilled, which will thicken the pudding slightly.