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Cocada with Fresh Corn

This image courtesy of Tom Eckerle

NotesTo make fresh coconut milk, poke the three eyes of a coconut with a large nail or screwdriver. Drain the milk from the coconut.

Serves8 to 10

CostModerate

Total Timeunder 4 hours

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, peanut free, soy free

Mealdinner

Taste and Texturecreamy, nutty, sweet

Type of Dishdessert

Ingredients

  • 1½ cups sugar
  • 1 vanilla bean, split
  • ½ cup fresh coconut milk (see Notes)
  • 2½ cups shredded coconut
  • 2½ cups milk
  • 1 cup fresh corn kernels, cooked (about 2 ears)
  • 2 eggs, separated
  • ¼ cup toasted coconut

Instructions

  1. In a heavy saucepan, combine the sugar, vanilla bean, and coconut milk. Simmer over moderate heat until the sugar dissolves.

  2. Add the shredded coconut and cook for 7 to 8 minutes to extract the flavors. Pour in the milk, bring to a boil, reduce the heat, and simmer, stirring often, for about 20 minutes, until the mixture thickens.

  3. Remove from the heat and add the corn kernels. Whisk in the egg yolks.

  4. Turn the cocada into a bowl and refrigerate for 2 hours.

  5. Before serving, beat the egg whites until stiff and glossy. Fold the whites into the custard mixture.

  6. Turn into a serving dish and sprinkle with the toasted coconut.

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