in Dessert Recipes

Corn and coconut pudding

updated

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Ingredients for 6 servings:

  • 450 g corn, drained (canned)
  • 300 ml coconut milk
  • 240 ml milk
  • 120 g sugar
  • 1 tsp vanilla paste
  • ½ tsp turmeric powder
  • 38 g cornstarch
  • some cinnamon powder for sprinkling
  • some whipped cream, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

small dessert

Take 50g of the milk and whisk in the cornstarch. Bring the remaining milk, coconut milk, sugar, vanilla paste, corn kernels, and turmeric to a boil and simmer for about 5 minutes. Purée with a hand blender and drain in a sieve, pressing out some of the liquid with a spoon. Pour back into the pot and bring to a boil. Stir in the mixed cornstarch and cook everything through. Ladle into bowls and let cool. Dust with cinnamon before serving. If you like, top with a dollop of whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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