Curious Corn and Coconut Pudding

Ingredients

• 3 1/4 cups corn (from 4 ears, reserve cobs)
• 1 cup unsweetened coconut milk
• 3 tablespoons dried sweetened coconut (optional)
• 1 cup whole milk
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon cinnamon (plus more, for top)

Directions

1. 1

   Scrape cobs with a knife over a bowl to extract "milk."

2. 2

   Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).

3. 3

   Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.

4. 4

   Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.

5. 5

   Pour into 6 custard cups and chill, uncovered, at least 30 minutes. After one hour, you must replace cover, and can keep inn fridge up to 3 days.

6. 6

   Sprinkle with cinnamon before serving.