Dominican Creamy Corn Coconut Pudding

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A silky, sunshine-gold Dominican dessert that blends sweet corn with rich coconut milk, gently set into chilled ramekins and dusted with cinnamon. The corn lends a naturally sweet, vegetal backbone while the coconut creates a luscious, tropical body that tastes like a holiday in every spoonful.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 18 gFat
• 13 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 26 gSugar
• 6 gProtein
• 110 mgSodium
• 330 mgPotassium
• 85 mgCalcium
• 1.6 mgIron
• 5 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the pudding

• 2 cups fresh corn kernels (about 3 ears) or one 15 oz can creamed corn
• 2 cups full-fat coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 large egg yolks
• 1 cinnamon stick
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract

For topping

• Ground cinnamon, for dusting
• 2 tablespoons golden raisins (optional)
• 1 tablespoon shredded coconut, toasted (optional)

Directions

1. In a blender, combine the corn kernels with 1/2 cup of the coconut milk and blend on high until completely smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl, pressing down to extract about 1 1/2 cups of silky corn puree; discard the fibrous hulls.
2. In a heavy medium saucepan, whisk the strained corn puree with the remaining 1 1/2 cups coconut milk, whole milk, sugar, cornstarch, and salt until no lumps remain. Add the cinnamon stick.
3. Place the saucepan over medium heat and whisk constantly, scraping the bottom and corners, until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon, about 12 to 15 minutes. Lower the heat if it sputters.
4. In a small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot corn mixture into the yolks while whisking rapidly to temper, then pour the yolk mixture back into the saucepan and whisk to combine.
5. Cook over low heat for 2 more minutes to set the yolks, then remove from the heat, fish out the cinnamon stick, and stir in the vanilla extract.
6. Divide the pudding among six 6-ounce ramekins or small cups, smoothing the tops. Cool to room temperature, then refrigerate uncovered for at least 2 hours until firmly chilled and set.
7. Just before serving, dust generously with ground cinnamon and scatter a few raisins or a pinch of toasted coconut over each ramekin. Serve cold with small spoons.

Cook’s Notes

• For the brightest color and cleanest corn flavor, use fresh in-season corn; if the kernels are very mature, blanch them in boiling water for 2 minutes before blending.
• Straining the blended corn is essential; the hulls create a grainy texture and dull the otherwise satiny finish.
• Stir with a whisk rather than a spoon so the cornstarch dissolves evenly and the bottom doesn't scorch.
• If the pudding loosens too much after adding the tempered yolks, simply simmer 1 to 2 minutes longer to bring it back.
• The pudding keeps covered in the refrigerator for up to 3 days; dust the cinnamon on just before serving so it stays vivid.

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