Ease of preparation rating: Medium.
Yield: 7-8 servings.
Ingredients:
3 cups (710 ml) fresh corn kernels
1/2 cup (120 ml) of warm water
2 cups (470 ml) coconut milk
1 cup (240 ml) coconut cream
1/2 cup (120 ml) brown sugar
½ teaspoon (3 ml) salt
3 tablespoons (45 ml) cornstarch
Ground cinnamon, for garnish
Method:
Place corn kernels in a food processor with 1/2 cup (120ml) of warm water.
Process until smooth.
Remove corn mixture from food processor and press mixture through a sieve using the back of a ladle or a large spoon.
Transfer mixture to a small saucepan and stir in coconut milk, coconut cream, brown sugar and salt.
Bring mixture to a simmer over medium heat.
Continue simmering for 60 minutes, stirring constantly, until the liquid darkens in colour and is thick enough to coat the back of a spoon.
Remove mixture from heat and divide between serving cups or ramekins.
Cool to room temperature and refrigerate.
Serve cold, garnished with ground cinnamon.
