Curious Corn and Coconut Pudding

Another tempting recipe I found trolling epicuirous. Wanted to stockpile it here in my Zaar cookbook! Please let me know what you think - I love corn pudding! You can also use Splenda in place of the sugar, still yummy!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3 1⁄4 cups corn (from 4 ears, reserve cobs)
• 1  cup unsweetened coconut milk
• 3  tablespoons  dried sweetened coconut (optional)
• 1  cup  whole milk
• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 1  teaspoon pure vanilla extract
• 1⁄8 teaspoon cinnamon (plus more, for top)

Directions

1. Scrape cobs with a knife over a bowl to extract "milk."
2. Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).
3. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
4. Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.
5. Pour into 6 custard cups and chill, uncovered, at least 30 minutes. After one hour, you must replace cover, and can keep inn fridge up to 3 days.
6. Sprinkle with cinnamon before serving.