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