Majarete
A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.
Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
Recipe information
Total Time
1 hr
Yield
Makes 6 (dessert) servings
Ingredients
Preparation
Step 1
Scrape cobs with a knife over a bowl to extract "milk." Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
Step 2
Sprinkle with cinnamon before serving.
