This silky, subtly sweet Puerto Rican dessert is one of the easiest treats you’ll make all summer – and a delicious showcase for peak-season corn.
It’s from Coconuts and Collards, in which author Von Diaz highlights the fare of Puerto Rico, where she was born, and Atlanta, where she grew up.
It’s one of the simplest desserts you’ll make all summer – just a blender, a knife, a saucepan, a fine-mesh strainer, and a handful of pantry staples.
Building your kitchen toolkit? Here’s some hardworking equipment for your arsenal →
Made with just five ingredients, this classic Puerto Rican dessert is also vegan. You’ll find plenty of end-of-summer corn at farmers’ markets, and this is a delicious way to use it. The corn lends plenty of sweetness, so there’s not a ton of sugar, while the star anise infuses it with subtle warm-spiced notes.
Fresh Corn & Coconut Pudding Recipe FAQ’s
Can I use frozen corn?
Technically, well, it would likely be ok. But the sweetness and flavor of this pudding really rests on peak-season fresh corn and the “milk” you’ll scrape from the cobs.
Do I have to use fresh coconut milk?
If you find fresh coconut milk, by all means use that, but I made this pudding with canned, and it turned out great.
What can I use instead of star anise?
You can find star anise pods in any supermarket. Although can substitute ½ teaspoon of anise seeds or ¼ teaspoon whole cloves.
Prefer savory corn dishes? Make Esquites with Lime Caesar Dressing →
Fresh Corn & Coconut Pudding
Equipment
- 1 chef's knife
- 1 large bowl
- 1 fine-mesh strainer
- 1 blender
- 1 large saucepan
- 1 (8-inch) baking dish (or 6 small ramekins)
Ingredients
- 9 ears corn, shucked
- 2 cups fresh or canned coconut milk
- ¾ cup sugar
- 1¼ teaspoon kosher salt
- 1 star anise pod
Instructions
- Trim kernels from corn and place in a blender. Holding each cob over the blender, scrape the cobs with the back of a knife to remove any “milk.” Add coconut milk, sugar, and salt. Blend 1 minute or until smooth.
- Pour corn mixture through a fine-mesh sieve into a large saucepan, pressing solids to extract as much liquid as possible. Discard solids. Add star anise pod to pan. Place pan over high heat. Cook, whisking often, until the mixture begins to boil. Continue cooking 1 minute or until mixture thickens. Discard the star anise pod.
- Pour mixture into an 8-inch square or 9-inch round baking dish (or decant it into 6 small ramekins). Cool to room temperature. Refrigerate at least 2 hours or until set, and up to overnight.