Recipe courtesy of Pepper Teigen
Recipe courtesy of Pepper Teigen
Episode:
Getting Spicy with Pepper Teigen
Pepper’s Corn Dessert
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 23 g
- Saturated Fat
- 19 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 547 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 23 g
- Saturated Fat
- 19 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 547 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Remove the corn from the water and set aside to cool, 15 to 30 minutes.
- Add the cream top of the coconut milk to a small saucepan. Bring to a low boil then reduce to a simmer. Cook over medium heat, stirring frequently, until reduced by half, about 10 minutes.
- Meanwhile, grate the coconut with a box grater. When the corn is cool enough to handle, remove the kernels and add to a large bowl. Sprinkle with sugar and half of the reduced coconut cream. Add the grated coconut. Stir to combine. Serve in a banana leaf boat.
