Corn Pudding

Grate the coconut and add a little water to remove excess milk

Divide the coconut husk into two parts, adding 0.5 liters of water to remove thin milk in the first part, and then add the corn flour, cassava flour, salt, and pepper in the second part

Fill the bottom half of the pudding mold with water up to halfway and let it boil

On top of the pudding mold, using a damp napkin, arrange the corn mixture without pressing it down

Cover and cook for 30 minutes

After cooling slightly, moisten with thin milk and flip onto a plate

Add thick milk just before serving

Serves 12.