Corn and coconut pudding (Majarete)
Sue Byrom
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.
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
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