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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	3 1/4	cups		405.275	88.1238	15.4099	6.3619
coconut milk	1	cup	unsweetened	552.0	13.296	5.496	57.216
coconut	3	tablespoons	sweetened	53.1	2.2845	0.4995	5.0235
milk	1	cup		148.84	11.6632	7.686	7.9788
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.