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!)
  Close
  Close
  Close
  Close
  Close
  Close
  Close
  Close
  Close
  Close

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes