Corn Pudding

Name: Corn Pudding
Yield: 10
Ingredients: 11 ears of corn or 9 cups (scraped) of cornmeal; 2 cups of water; 1 and 1/2 cups (scraped) of grated carrot; 3 cups (scraped) of coconut milk; 6 ground pecans; Accessories:; 10 cupcake liners

1
11 ears of corn or 9 cups (scraped) of cornmeal
2
2 cups of water
3
1 and 1/2 cups (scraped) of grated carrot
4
3 cups (scraped) of coconut milk
5
6 ground pecans
6
Accessories:
7
10 cupcake liners

Ingredients

1
11 ears of corn or 9 cups (scraped) of cornmeal
2
2 cups of water
3
1 and 1/2 cups (scraped) of grated carrot
4
3 cups (scraped) of coconut milk
5
6 ground pecans
6
Accessories:
7
10 cupcake liners

Directions

1
Blender the corn with water and strain through a fine-mesh sieve, pressing out as much liquid as possible
2
Combine in a saucepan with grated carrot, milk, and coconut milk
3
Heat over medium heat, stirring occasionally until the bottom of the pan is scraped clean
4
Check if the flavor is cooked corn; if not, add more milk
5
Remove from heat and pour into cupcake liners
6
Chill before serving
7
Serve with crushed pecans.