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Mazamorra Morada - Peruvian Purple Corn Pudding
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Mazamorra Morada – Peruvian Purple Corn Pudding

Mazamorra Morada - Peruvian Purple Corn Pudding - This light and fruity Peruvian pudding makes a great Gluten Free dessert perfect for a holiday dessert.
Prep Time3 hrs
Cook Time1 hr 15 mins
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Peruvian
Servings: 20
Calories: 341.93kcal


  • 10 prunes
  • 1 cup dried peaches and pears
  • 15 oz. dried purple corn/ maiz morada
  • 1 pineapple peeled and chopped (keep the rind and the flesh separately)
  • 1 quince cored and quartered
  • 12 cups water
  • 1 cinnamon stick
  • 3 cloves
  • 6 cups sugar
  • 1 1/3 cups potato starch (or tapioca starch
  • juice of 1 lime
  • ground cinnamon for garnish


  • Soak prunes, cherries and peaches in water for a few hours.
  • In a saucepan, boil dried fruit with the same water it was soaked in and pineapple flesh, until the pineapple is tender, about 25-30 minutes. Add more water if needed to equal 2 cups.  Most of the liquid will have evaporated after it is cooked.
  • In a large pot, boil blue corn, quince, pineapple rind, spices and water until the liquid becomes very dark, about 40 minutes.
  • Strain liquid and add sugar. Return to the pot and add the boiled fruit. Bring back to the boil.
  • In a small bowl, combine potato starch with 1 cup water and whisk well. Add this to the boiling liquid and stir well. The pudding will thicken immediately. Reduce heat to medium and cook for about 5 minutes, stirring frequently.
  • Add lime juice and stir to combine.
  • Chill.
  • Serve, garnished with ground cinnamon.


Prep time is just pre soaking dried fruit.
Original recipes used 1/2 cup dried peaches and 1/2 cup dried cherries instead of the dried peaches and pears.


Calories: 341.93kcal | Carbohydrates: 87.94g | Protein: 1.48g | Fat: 0.46g | Saturated Fat: 0.09g | Sodium: 11.12mg | Fiber: 2.19g | Sugar: 69.75g
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