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
-
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.
-
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.
