Blogging Marathon# 26: Week 3/ Day 3

Theme: Pick 1 ingredient and Cook from 3 books — Dessert

Dish: Sweet Corn & Coconut Pudding

I have been watching a lot of Indian cooking shows lately and it looks like ‘sweet corn aka American corn‘ is the latest ‘hot’ ingredient. Recipes ranging from breakfast upma to filling biryanis/ kurmas and desserts are being made with this versatile ingredient. Though I found it hard to find a dessert recipe with corn in my cookbooks, I would have definitely found a dessert recipe on one of the cooking shows.

Today’s recipe is from “Viva Vegan” cookbook by Terry Hope Romero. Majarete is a light sweet pudding from the Caribbean island nations and some South American countries. This recipe is based on majarete found in the Dominican Republic, which is corn based, creamy and coconut scented with vanilla and cinnamon.

Print Recipe
Sweet Corn & Coconut Pudding Yum
Course dessert
Cuisine carribean
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups Corn Fresh kernels
  • 1 Coconut milk (14oz. can) of
  • 2/3 cup Sugar
  • 2 3 Cinnamon " sticks
  • ½ tsp Salt
  • ½ cup Almond Rice Soy milk or or
  • 2 tbsp Corn starch
  • ¼ cup Cornmeal Yellow
  • ½ Lemon zest lemon of the - (I used lime zest)
  • tsps Vanilla extract
Course dessert
Cuisine carribean
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups Corn Fresh kernels
  • 1 Coconut milk (14oz. can) of
  • 2/3 cup Sugar
  • 2 3 Cinnamon " sticks
  • ½ tsp Salt
  • ½ cup Almond Rice Soy milk or or
  • 2 tbsp Corn starch
  • ¼ cup Cornmeal Yellow
  • ½ Lemon zest lemon of the - (I used lime zest)
  • tsps Vanilla extract
Instructions
  1. Grind corn kernels along with coconut milk and sugar until smooth; it's OK if some corn texture remains.
  2. Pour into a saucepan, add the cinnamon sticks and salt and bring to a boil over medium heat. Lower the heat to low and simmer the mixture for 20 minutes.
  3. In a measuring cup, whisk almond milk with corn starch and then stir in the cornmeal.
  4. Pour into the simmering corn mixture and whisk rapidly until smooth. Add the grated lemon zest and cook for 10-12 minutes, stirring constantly, until the pudding resembles polenta like consistency (thin upma like). Remove from heat and stir in vanilla extract and remove the cinnamon sticks.
  5. Pour into individual ramekins or a large single serving glass bowl, sprinkle with ground cinnamon and let cool for 15 minutes. Serve slightly warm or let cool completely for a thicker pudding.
Recipe Notes

I chilled my puddings and served them slightly warm by microwaving them for just a few minutes.

Lets check what my fellow marathoners have cooked up today for BM# 26.

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0 thoughts on “Sweet Corn & Coconut Pudding”

  1. This is so wonderful. I always feel that corn meal is the least celebrated ingredient when it comes to desserts. Well done 🙂

  2. almost like a halwa, but it still isnt.. Love cinnamon flavour in desserts – its a totally earthy flavour..and loved those yellow coloured Ramekins, Pavani

  3. delicious and comforting pudding!! thanks for sharing..SowmyaOngoing Event – HITS – Diabetic FriendlyOngoing Event + Giveaway – Italian Dishes

  4. It looked like halwa because of the cornmeal, I guess. Going by your pictures and the list of ingredients, I bet it was yummy.

  5. I love majarete and haven’t had it in many years…and just the other day I was asking my Dominican best friend to ask her Mom for the recipe for me

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