2 Reviews

This is probably one of the few drinks that I can stand from Latin/South/Central American cooking. One thing that I have noticed is that if you use a milk substitute or a lower fat content milk it does not thicken as well. Also, the corn flavor often comes out stronger if you take the corn off of the cob, but put the whole thing, the cob and the kernels into the pot. Since you strain it out, it doesn't matter that it is in smaller pieces, just use a smaller gauged strainer or use a cheese cloth to pass the liquid through.

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Mandee M June 07, 2007

Interesting... very interesting. I think this might be good in the right circumstances, but I had some problems. I think my main problem was that modern North American corn is very sweet and starchless in comparison to whatever variety is used in the Dominican Republic. As a result, the corn flavour was very subtle. Worse, the pudding did not want to thicken, and was plainly not even thinking about thickening after 30 minutes of simmering. So, I dissolved two tablespoons cornstarch in a little soymilk (I used soymilk instead of cow's milk), mixed it in and cooked for a few more minutes until thickened. While I thought the corn flavour was too subtle, on the other hand I thought the coconut milk was unpleasantly strong. I think this may have been because I used tinned. It started off tasting tinny. Thanks to the long cooking, the tinny taste dissipated, but it ended up tasting slightly soapy. Again, if you can get the right coconut milk (fresh?) this may not be a problem. This also makes quite a lot. I would say more like 8 servings. Thanks for the recipe... I may try to make something with these flavours using more fresh corn and dried coconut... because I think they should be a really different and delicious combination.

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Jenny Sanders September 15, 2004
Majarete - corn pudding dessert