Mac Cheese Corn Coconut Pudding Recipe By Tasty

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CORN AND COCONUT PUDDING



Corn and Coconut Pudding image

Provided by Melissa Roberts

Categories     Milk/Cream     Vegetable     Dessert     Quick & Easy     Coconut     Corn     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 7

3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling

Steps:

  • 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.
  • Sprinkle with cinnamon before serving.

MAC & CHEESE & CORN COCONUT PUDDING RECIPE BY TASTY



Mac & Cheese & Corn Coconut Pudding Recipe by Tasty image

Here's what you need: unsalted butter, pasta shells, yellow corn kernels, all purpose flour, coconut milk, large eggs, grated parmesan cheese, shredded mozzarella cheese, salt and pepper, fresh cilantro

Provided by Hidemi Walsh

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
¾ cup pasta shells, uncooked
1 cup yellow corn kernels, frozen or canned (if frozen, thawed, if can, drained)
1 tablespoon all purpose flour
2 cups coconut milk, in a carton, unsweetened
3 large eggs, beaten
¼ cup grated parmesan cheese
1 cup shredded mozzarella cheese
salt and pepper, to taste
fresh cilantro, for garnish, chopped

Steps:

  • In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
  • Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
  • Cover with a lid, reduce heat to low and cook until the cheese melts.
  • Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
  • Serve warm.

Nutrition Facts : Calories 607 calories, Carbohydrate 37 grams, Fat 41 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

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