This classic Filipino dessert combines rich coconut milk with sweet corn kernels for a silky, melt-in-your-mouth pudding. Topped with golden coconut curds and toasted coconut flakes, it is a beloved treat at family gatherings and holiday celebrations.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 24 gFat
- 19 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 26 gSugar
- 4 gProtein
- 105 mgSodium
- 290 mgPotassium
- 40 mgCalcium
- 2 mgIron
- 5 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the Pudding Base
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 tsp fine salt
- 1 cup sweet corn kernels (fresh or thawed frozen)
- 1 cup cornstarch
- 3 tbsp unsalted butter
For the Coconut Curd Topping
- 1 cup coconut cream (for latik)
- 1/2 cup toasted desiccated coconut
Directions
- In a large heavy-bottomed saucepan, combine the coconut milk, coconut cream, evaporated milk, sugar, and salt. Whisk over medium heat until the sugar fully dissolves, about 3-4 minutes.
- Add the sweet corn kernels and simmer gently for 5 minutes until they soften and release their sweetness into the mixture.
- In a small bowl, whisk the cornstarch with 1/4 cup cold water to create a smooth slurry with no lumps.
- Slowly pour the cornstarch slurry into the saucepan while whisking constantly. Continue to cook and stir for 6-8 minutes until the mixture thickens to a pudding-like consistency and coats the back of a spoon.
- Stir in the butter until fully melted and incorporated, then remove the pan from the heat.
- Lightly grease a 9×9-inch square pan or individual ramekins with butter. Pour the warm pudding mixture into the pan and smooth the top with a spatula.
- To make the coconut curd topping, pour 1 cup of coconut cream into a small skillet and cook over low heat for 15-20 minutes, stirring occasionally, until the cream separates and golden-brown curds form. Strain and reserve the curds.
- Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until completely set.
- Cut into squares (or unmold the ramekins), garnish each piece with the golden coconut curds, and sprinkle with toasted desiccated coconut before serving.
Cook’s Notes
- Always use full-fat coconut milk rather than lite versions for the richest, creamiest texture.
- Whisk constantly when adding the cornstarch slurry to prevent lumps from forming.
- Make the coconut curd topping ahead of time, as it requires slow, patient cooking to achieve the right golden color.
- For best results, chill the pudding overnight before serving to allow the flavors to meld.
- A pinch of vanilla extract or a pandan leaf can be added during cooking for a fragrant twist.
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