7 ears of green corn
1 grated coconut fresh
1 cup of milk
1 pinch of salt
5 tablespoons (of soup) of sugar
1 tablespoon of butter
cinnamon
7 ears of green corn
1 grated coconut fresh
1 cup of milk
1 pinch of salt
5 tablespoons (of soup) of sugar
1 tablespoon of butter
cinnamon
Grate the green corn
Scoop out the thick cream from the coconut and reserve
Mix the remaining coconut, grated corn, and milk in a blender
Strain through a fine-mesh sieve
Add salt, sugar, butter, and 2/3 of the coconut milk
Cook over low heat, stirring constantly until the mixture thickens
When it has the consistency of pudding, remove from heat and let cool
Pour the remaining coconut milk into a pudding mold
Scoop the pudding on top
Refrigerate and serve sprinkled with cinnamon
