Desserts
Majarete
Creamy fresh corn and coconut dessert dusted with cinnamon.
VegetarianVeganGluten-free
Ingredients
- 4 tender corn cobs (or 400 g kernels)
- 500 ml coconut milk
- 300 ml water
- 150 g sugar
- 50 g cornstarch
- 1 pinch salt
- Ground cinnamon for decorating
Step-by-step
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- Remove the kernels from the cobs and put them with the water in the mixing bowl; blend 1 min/speed 8.
- Strain the mixture and return the liquid to the mixing bowl, discarding the pulp.
- Add the coconut milk, sugar, cornstarch and salt.
- Cook 15 min/90°C/speed 4 until thickened.
- Pour into individual molds and let cool so it sets.
- Sprinkle ground cinnamon on top before serving.
Tips
- If using canned sweet corn, cut the sugar in half.
- For a more traditional version, use yellow cariaco corn.
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