As a kid, I remember, I would count the days until school ended, not because I didn't like school, but because as soon as the days started getting longer and heating up, I knew Summer was coming, and Summer is almost here...
While Summer is not here yet, I keep enjoying the beautiful Spring flowers, and to me peonies are the most exquisite ones. I absolutely love peonies. Their amazing large blooms with tons of ruffles are staggering. I can not get enough of them. Definitely, I completely go overboard taking pictures of them.
Usually, I don't clipp flowers off from a garden, I just let them be, but peonies are the kind of flowers, I think, look better as a bouquet in a jar than outside, or maybe I am just being selfish as I can not resist their beauty and sweet scent filling my home.
By now you might be thinking 'what peonies has to do with a pudding recipe?', well, nothing and everything...
Friday, I had the day off and spent my day at home, alone. I took care of my backyard, took some pictures, and then I sat down to have a cup of coffee and homemade cake. The unique scent of the peonies filled my home, and it felt cozy and homey. I was content, which took me back to the lazy Summer days when I was younger and lived with my parents... and I felt inspired to make this delicious and refreshing recipe to share with you.
This recipe is inspired by a traditional Brazilian recipe called curau, but I modified engredients and quantities to make for a more rich creamy texture pudding.
It's extremely simple to make,
and it tastes delicious!
Sweet Corn and Coconut Pudding
Makes about 6
♥ 40 ounces sweet corn (fresh, frozen, or can sweet corn, whatever sounds good to you)
♥ 200 ml coconut milk
♥ 1 can sweetened condensed milk
♥ 1 tbsp unsweetened shredded coconut, and some more to garnish
♥ 1 tbsp butter
♥ a pinch of salt
In a blender, mix the sweet corn and the coconut milk. Puree the mixture.
Bring the mixture to a medium to medium-low heat (it will depend on the stove), add the sweetened condensed milk, the unsweetened shredded coconut, the butter and a pinch of salt.
Cook until thickened, for about 40 to 45 minutes, stirring every now and then.
Remove from the heat and pour the mixture into individual glass dishes, which should be placed on a rack to speed up the cooling process.
Place the glass dishes in the refrigerator.
This pudding tastes much better if served cold.
If you like sweet corn and coconut, you should try this recipe, it's definitely a winner!
Sorry, but I told you I went overboard taking pictures of them, and if you, like me, can't get enough of them, you can see more here.