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Majarete (Corn and Coconut Pudding)

Creamy sweet corn and coconut milk pudding with whole kernels and a generous dusting of cinnamon.

By Wanda Oyola 4 h 5 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A glass baking dish of creamy corn and coconut pudding with whole kernels and cinnamon on top, next to a small bowl with a spoonful.

Majarete is a soft, spoonable Caribbean pudding with as many versions as there are kitchens. In Puerto Rico it is usually made with rice flour and coconut milk; in the Dominican Republic and other parts of the Caribbean, sweet corn is the star. This version follows the corn style: fresh corn blended with coconut milk and milk, cooked into a creamy custard and dusted with cinnamon.

The Thermomix® TM7™ blends the corn with the milks until fine, then, after you strain out the pulp, cooks the custard while it stirs, so it thickens without lumps. A handful of whole kernels goes in at the end for little sweet bites in every spoonful.

Made in the Thermomix® TM7™

Majarete (Corn and Coconut Pudding)

Makes: One 8 x 8 inch dish (8 servings)

  • Prep15 min
  • Cook20 min
  • Total4 h 5 min
  • Serves8

Ingredients

Instructions

  1. Set aside 120 g (3/4 cup) of the corn kernels. Place the rest of the corn in the mixing bowl with the coconut milk and milk and blend 1 min/speed 5-10, increasing speed gradually.
  2. Pour the mixture through a fine strainer set over a large bowl, pressing the pulp with the spatula to get out all the liquid. Discard the pulp and rinse the mixing bowl.
  3. Pour the strained liquid back into the mixing bowl, add the sugar, cornstarch, cinnamon and salt and mix 10 sec/speed 4.
  4. Cook 12 min/95°C (205°F)/speed 4, until the custard is thick and glossy. If it is still thin, cook 2 min/95°C (205°F)/speed 4 more.
  5. Add the reserved corn kernels and cook 2 min/90°C (195°F)/reverse/speed soft. Stir in the vanilla with the spatula.
  6. Pour the majarete into an 8 x 8 inch (20 cm) glass dish and smooth the top. Let it cool 30 minutes, then cover and refrigerate at least 3 hours, until set.
  7. Dust generously with ground cinnamon and serve cold, by the spoonful or cut into squares.

Tips

  • Fresh summer corn gives the sweetest flavor. To cut off the kernels, stand each ear in a wide bowl and slide a knife down the cob.
  • Prefer a smooth majarete? Skip the whole kernels and blend all the corn in step 1.
  • Covered, majarete keeps 3 days in the fridge.

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