My friend Regina, who used to blog at Molly Mel, is a regular contributor of recipes to my website. I loved her blog, and especially today, because of both this amazing recipe and the gorgeous pictures of her peonies in bloom.
They put mine to shame! This recipe for sweet corn and coconut pudding just screams summer and is inspired by a traditional Brazilian recipe called curau.
Regina modified the ingredients and quantities to make for a richer and more creamy textured pudding. It is delicious and refreshing recipe and just screams summer time.
This recipe for Sweet Corn and Coconut Pudding is perfect for summer
Look at Regina’s amazing peonies! Many of Regina’s recipes have a Brazilian flare.
Serve this for your next special gathering. Your friend2 will love it.
The dessert has a rich creamy taste and is the perfect way to use both coconut and fresh summer corn! Thanks, Regina, for sharing such a special dessert with us!
- 40 ounces sweet corn (fresh, frozen, or can sweet corn, whatever sounds good to you)
- 200 ml coconut milk
- 1 can sweetened condensed milk
- 1 tbsp unsweetened shredded coconut, and some more to garnish
- 1 tbsp butter
- a pinch of salt
Recipe shared with permission of my friend Regina.
Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 52mgCarbohydrates: 44gFiber: 5gSugar: 12gProtein: 8g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.