Whole30 Pamonha
Discover the perfect fusion of tradition and Whole30 compliance with this irresistible Whole30 Pamonha recipe! A modern twist on the classic Brazilian treat, this dish replaces dairy with creamy coconut milk and features fresh, naturally sweet corn blended to perfection with eggs, coconut oil, and a touch of salt. Steamed to a delicate, custard-like consistency, these pamonhas are wrapped in authentic corn husks (or parchment paper for convenience), making them both visually stunning and incredibly flavorful. Perfect as a guilt-free snack or side dish, this recipe is grain-free, refined sugar-free, and fully adheres to Whole30 guidelines, while still delivering all the comforting flavors of the original. Whether enjoyed warm or at room temperature, these wholesome parcels are a delightful homage to traditional Brazilian cooking with a healthy, clean-eating spin.
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Recipe Information
Ingredients
- 6 ears Freshly shucked corn kernels
- 1 cup Coconut milk
- 2 large Eggs
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 12 sheets Fresh corn husks or parchment paper
- 1 teaspoon Baking powder (Whole30 compliant)
Instructions
Start by preparing the corn husks if using: soak them in warm water for about 30 minutes to make them pliable. If using parchment paper, simply cut them into rectangular sheets.
Using a sharp knife, carefully cut the kernels off the corn cobs. Place the kernels in a food processor.
Add the coconut milk, eggs, coconut oil, salt, and baking powder to the food processor with the corn. Blend until the mixture is smooth and well combined.
If the corn batter is too thick, you can add more coconut milk, a tablespoon at a time, until a pourable consistency is reached.
Take a piece of husk or parchment paper, spoon about 1/3 cup of the corn batter in the center, and fold the sides over the mixture. Fold the ends up to secure, creating a pocket. If using corn husks, you can tie them with kitchen twine to hold their shape.
Repeat with the remaining batter and husks or parchment paper, arranging each assembled pamonha in a large steamer or a deep pot with a steaming rack.
Add water to the bottom of the pot, without touching the pamonha, and bring it to a boil. Cover the pot and let the pamonha steam over medium heat for about 1 hour, ensuring the water doesn't evaporate completely by adding more hot water as necessary.
After an hour, carefully remove the pamonha from the steamer and let them cool slightly before serving. They are delightful both warm and at room temperature.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
