Healthy Recipes

Brazilian Corn Pudding

This rich, chilly treat may strike you as a fresher version of familiar desserts like rice pudding or tapioca.

Brazilian Corn Pudding
Pin it Dasha Wright

Ingredients: 

6 ears of corn
3/4 cup coconut milk
3 1/4 cups whole milk
1 cup evaporated cane juice crystals
1 teaspoon cinnamon

Directions: 

1. Cut the kernels off the cobs by holding the cobs vertically and cutting downward.
2. Put corn, coconut milk, and whole milk in the blender and puree. Pour mixture through a sieve into a medium sauce pan. Use a wooden spoon to press as much liquid as possible out of the puree. Add the evaporated cane juice crystals and bring to a boil while continually stirring with a wooden spoon. Cook until thickened to a pudding-like consistency.
3. Pour pudding into a bowl and allow to cool, then put it in the refrigerator to chill. To serve, spoon into four small bowls or ramekins and sprinkle 1/4 teaspoon of cinnamon on top of each serving.

Nutritional facts: 

Serves 4. Per serving: 508 calories, 17 g fat (12 g saturated), 83 g carbohydrates, 12 g protein, 4 g fiber, 134 mg sodium (6% Daily Value).