Traditional Dominican Corn and Coconut Pudding Recipe

Today we have Marnley Rodriguez-Murray from  Cooking with Books  here to share a very special Dominican recipe with us.  Here is what Marnley has to say:

Corn and Coconut Pudding, better known in my hometown of Santo Domingo, Dominican Republic as Majarete, is a traditional dessert that I have been eating since I was about three years old. The Dominican Republic floats peacefully in the middle of the Caribbean Sea and is known for its beaches, baseball players and food culture. Sure, our beaches are some of the best in the world, as are our baseball players, but nothing beats our food.

Dominican food is known for its simple ingredients and seasonings, with a variety of textures and flavors on a single plate. Our traditional sit down lunch consists of white rice, red beans, fried plantains, braised chicken, and a fresh cabbage slaw. Lunch is followed by un cafecito, our take on Italian espresso brewed in percolators. And then, of course, dessert graces the table. Whether you’re at a fine dining restaurant or at a family home, desserts consists of mainly cakes layered with sweet fillings, preserved fruits cooked in syrups served over ice cream, or a simple pudding like the Majarete, made from fresh corn and coconut.

Traditionally made with yellow corn, I’ve used a white variety that pairs well with the coconut. At its origins, fresh coconut pulp was grated and the milk was then squeezed out; also the thickener used has always been cornstarch, but the gelatin gives it a clearer texture and smoother feel.  Another great aspect of this recipe is that you can serve it in everything and anything from canning jars to baking ramekins!

Dominican Majarete (Corn & Coconut Pudding)

Ingredients

4 cobs husked, sweet fresh corn

1 can (13.66 ounces) coconut milk

1/2 cup granulated sugar

1/4 teaspoon salt

1 packet unflavored gelatin

1 teaspoon coconut extract

Directions

1. Slice kernels off the cob and simmer in a small saucepan with coconut milk, sugar, and salt.
2. When mixture slowly starts to boil, pour into a blender (or use an immersion blender) to puree. Strain into new pot and reserve.
3. In a microwave safe bowl, place gelatin and 1-2 tablespoons water to melt for 20 seconds.
4. Whisk gelatin into strained corn mixture over low heat for 3 minutes. Remove from heat and add coconut extract.
5. Pour into heatproof jars or ramekins and let set overnight. Sprinkle with freshly grated cinnamon before serving.