Majarete
A smooth Caribbean sweet corn pudding infused with coconut milk and cinnamon, chilled to a silky finish.
Ingredients
- 4 cups sweet corn kernels
- 2 cups full-fat coconut milk
- 1.5 cups evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 cinnamon stick
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Instructions
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1
Combine 4 cups sweet corn kernels, 2 cups full-fat coconut milk, and 1.5 cups evaporated milk in a blender, processing until smooth.
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2
Pour the mixture through a fine-mesh strainer into a medium saucepan, pressing solids with a spatula to extract liquid, then discard the pulp.
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3
Whisk in 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, and drop in the 1 cinnamon stick.
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4
Cook over medium heat while stirring constantly until thick and bubbling, about 10 to 12 minutes.
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5
Remove from heat, discard the cinnamon stick, and pour into serving ramekins.
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6
Refrigerate for at least 2 hours, then sprinkle top with 1/2 tsp ground cinnamon before serving.