BETA
Corn & Coconut Pudding Cups
Softly set coconut pudding with sweet corn and a topping of toasted coconut.
160 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned coconut milk400 ml
- Water150 ml
- Corn kernels120 g
- Cornstarch35 g
- Sugar55 g
- Salt0.13 tsp
- Vanilla extract0.5 tsp
- Unsweetened shredded coconut20 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Contains coconut. Check coconut milk and other packaged ingredient labels.
Method
Prepare the cups and topping
Set out four heatproof 180–200 ml ramekins. Toast the shredded coconut in a dry small pan over medium-low heat for 2–4 minutes, stirring constantly, until pale golden. Tip onto a plate immediately to stop it burning.
Make the coconut base
Shake or stir the coconut milk until smooth. Put it in a saucepan with 50 ml of the water, the sugar, salt and frozen corn. Heat gently, stirring, until steaming, then simmer gently for 4–5 minutes until the corn is hot and tender. Avoid a vigorous boil.
Thicken gently
Whisk the cornstarch with the remaining 100 ml cold water until completely smooth. Stir it again just before slowly pouring into the hot coconut mixture while whisking. Cook over medium-low heat, scraping the bottom continuously, until thick and the first slow bubbles break the surface, about 3–5 minutes. Continue stirring at a gentle bubble for 1 minute, then remove from heat and add vanilla.
Portion and chill
Divide immediately among the four ramekins and smooth the tops. Cool for 20 minutes, then loosely cover and refrigerate for at least 2 hours until cold and softly set. The 160-minute total includes cooling and chilling. Add the toasted coconut just before serving; keep leftovers refrigerated for up to 2 days.
Inspired by maja blanca, this is a softer spoon dessert, not a firm slab for slicing. Use full-fat canned coconut milk rather than a carton coconut drink.
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