Active Time

　　25 min

　　Total Time

　　1 hr

　　Majarete

　　A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.

　　

Ingredients

Makes 6 (dessert) servings

　　3 1/4 cups corn (from 4 ears; reserve cobs)

　　1 cup well-stirred unsweetened coconut milk

　　1 cup whole milk

　　1/2 cup sugar

　　1 tablespoon cornstarch

　　1 teaspoon pure vanilla extract

　　1/8 teaspoon cinnamon plus additional for sprinkling

　　

Step 1

Scrape cobs with a knife over a bowl to extract "milk." Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.

　　

Step 2

Sprinkle with cinnamon before serving.

　　Cooks' note

　　Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.