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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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