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Curious Corn and Coconut Pudding

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“Another tempting recipe I found trolling epicuirous. Wanted to stockpile it here in my Zaar cookbook! Please let me know what you think - I love corn pudding! You can also use Splenda in place of the sugar, still yummy!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrape cobs with a knife over a bowl to extract "milk."
  2. Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).
  3. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
  4. Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.
  5. Pour into 6 custard cups and chill, uncovered, at least 30 minutes. After one hour, you must replace cover, and can keep inn fridge up to 3 days.
  6. Sprinkle with cinnamon before serving.

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