MajareteCoconut Corn Pudding

Name: Majarete (Coconut Corn Pudding)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Dominican Republic
Ingredients: 4 pcs Corn Cob (kernels cut off); 400 ml Coconut Milk; 200 ml Water; 100 g White Sugar; 20 g Corn Starch; 1 pcs Cinnamon Stick (whole); 5 ml Vanilla Extract; 3 g Salt; 1 g Nutmeg Powder

Fresh corn and coconut milk cook down into a silky pudding scented with cinnamon and vanilla. Served cold, it is smooth, delicate, and quietly rich without being heavy.

Prep

25m

Cook

20m

Serves

Estimated

Nutrition

Per serving

409kcal

Calories

Protein

19g

Fat

62g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

4pcs
Corn Cob (kernels cut off)
400ml
Coconut Milk
200ml
Water
100g
White Sugar
20g
Corn Starch
1pcs
Cinnamon Stick (whole)
5ml
Vanilla Extract
3g
Salt
1g
Nutmeg Powder

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Blend the kernels from the corn cobs with the coconut milk and water, then strain the mixture into a saucepan.
02
Add the cinnamon stick and warm the mixture over medium heat.
03
Whisk in the corn starch, white sugar, and salt. Cook, stirring constantly, until the pudding thickens and turns smooth.
04
Remove the cinnamon stick, then stir in the vanilla extract and nutmeg powder.
05
Pour the pudding into serving dishes and let it cool.
06
Chill until set and serve cold.

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