Recipe courtesy of Pepper Teigen
Pepper’s Corn Dessert
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 23
- Saturated Fat
- 19
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 547
- Total: 45 min
- Active: 20 min
Ingredients
Kosher salt
4 ears corn
One 13.5-ounce can full-fat coconut milk, cream skimmed from top (use milk for something else)
Quarter of a fresh white coconut
1 tablespoon sugar
Fresh or frozen and thawed banana leaf, for serving
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.