PORTUGUESE STYLE CORN PUDDING

10 medium ears of corn, husked and washed
2 quarts of milk
1 1/2 cups sugar
1 pinch salt
1 cup coconut milk
2 tablespoons butter
Cinnamon to taste

Grate the ears of corn in a large bowl using a cheese grater. Mix the milk with the corn. Dip the scraped husks into the milk and using a paring knife to squeeze as much corn starch out of the husks as possible. With a strainer or a cheesecloth, strain the liquid from the grated corn.

In a large saucepan, add sugar to the corn liquid and start cooking over medium heat until it starts to thicken.

Add the coconut milk. Stir until it starts to thicken. Continue to cook and test for doneness by dropping a 1/2 teaspoon onto a plate. When it has the consistency of Jello it is done.

Stir in the butter and mix well. Pour into an 8-inch pie plate and sprinkle with cinnamon. Refrigerate

Servings: 8
Recipe by: River View Caterers