Corn and Coconut Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (dessert) servings
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1/2 cup sugar
- Carbohydrate 36 g(12%)
- Cholesterol 4 mg(1%)
- Fat 10 g(16%)
- Fiber 2 g(6%)
- Protein 5 g(9%)
- Saturated Fat 8 g(41%)
- Sodium 35 mg(1%)
- Calories 238
Preparation 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' notePudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
Preparation 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' notePudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
