Name: Corn and Coconut Pudding
Cook time: 25 min
Total time: 1 hr
Yield: Makes 6 (dessert) servings
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

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.

Cooks' note

Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.

Recipe notes

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