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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Majarete A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut. Ingredients:
3 1/4 cups corn (from 4 ears; reserve cobs) |
1 cup well-stirred unsweetened coconut milk |
1 cup whole milk |
1/2 cup sugar |
1 tablespoon cornstarch |
1 teaspoon pure vanilla extract |
1/8 teaspoon cinnamon plus additional for sprinkling |
Directions:
1. Scrape cobs with a knife over a bowl to extract milk. Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
2. Sprinkle with cinnamon before serving.
3. Cooks' note Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
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