Mac Cheese Corn Coconut Pudding Recipe By Tasty

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COCONUT ALLSPICE CORN PUDDING



Coconut Allspice Corn Pudding image

This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

3 cups milk
1 cup coconut milk
4 ounces (1 stick) unsalted butter
3 cups heavy cream
1/2 cup brown sugar
1 teaspoon ground allspice
3/4 cup cornmeal
3/4 cup molasses
1/4 cup all-purpose flour
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
Zest of 1 orange

Steps:

  • Preheat the oven to 250 degrees F.
  • In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
  • Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
  • Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.

MACARONI CORN CASSEROLE



Macaroni Corn Casserole image

A creamy and slightly sweet corn and macaroni casserole. It always goes over with a big bang with family and friends.

Provided by Missy Borrowman

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (15.25 ounce) can whole kernel corn, with liquid
1 (14.75 ounce) can cream style corn
1 cup small uncooked seashell pasta
½ cup butter, cut into pieces
1 cup cubed processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
  • Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 41.8 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 890.1 mg, Sugar 7.2 g

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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