Dominican-Style Corn Pudding (Majarete)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories while providing a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent and is egg-free.

In a medium to large saucepan, bring the milk, broken cinnamon sticks, and freshly grated nutmeg to a simmer over medium heat.

Once simmering, remove the pan from the heat, cover, and let steep for about 10 minutes.

In a blender or food processor, combine the kernels from about three ears of corn with a can of coconut milk and granulated sugar.

Add corn starch and process the mixture until completely smooth, about 1-2 minutes.

Return the milk mixture to the heat and scoop out the cinnamon sticks with a slotted spoon.

Strain the corn mixture through a fine mesh sieve into the pot of milk, stirring and mashing the corn mixture through the sieve to extract all the liquid.

Return the pot to heat and cook, stirring almost constantly, until the mixture just comes to a simmer.

Continue stirring and cook for about one minute until the mixture is thick and bubbly.

Divide the pudding between ramekins (using 6-8).

Let the mixture cool at room temperature for 10 minutes, then cover and refrigerate until set and chilled.

Serve with a sprinkling of ground cinnamon if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens