How to make it

  • 1. Grate corn cobs using a fine vegetable grater. If your grater is not very fine, you can puree the corns in a pood processor. Strain through a strainer and squeeze with a spoon to divide bagasse from juice. Throw bagasse away, keep the juice.
  • 2. Put the maize juice in milk and cook until thicker. After about 20 minutes of low cooking and stirring, add coconut milk and sugar to taste (I added 5 tablespoons vanilla sugar) and cook some minutes more
  • 3. When the cream is homogeneous and thick, pour it into bowls and set aside to cool. Set in the fridge for about 2 hours. Sprinkle with cinnamon and serve! (traditionally, especially during Festa Juninha, Midsummer Night!)
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