2000s Recipes + Menus
Majarete (Corn and Coconut Pudding)
Serves6 (dessert)
- Active time:25 min
- Start to finish:1 hr
September 2007
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.
- 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
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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.
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Sprinkle with cinnamon before serving.
Cooks’ note: Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
- Keywords
- melissa roberts,
- maggie ruggiero,
- latino,
- dessert,
- corn
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