Belizean Corn Pudding

Ingredients

In the original Brazilian dish, Curau, the corn is cooked with milk and sugar until it thickens. However, in the Belizean adaptation, coconut milk is used instead of regular milk to infuse the pudding with a tropical twist. Additionally, warm spices like cinnamon and nutmeg are added to enhance the flavor profile, giving it a unique Belizean touch. We alse have the original recipe for Curau, so you can check it out.

• 4 cups (600g) fresh corn kernels 4 cups (600g) fresh corn kernels
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• Freshly grated coconut, for garnish (optional) Freshly grated coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a blender, combine the fresh corn kernels and coconut milk. Blend until smooth.
2. 2.
   Pour the corn mixture into a large saucepan and add the sugar, cinnamon, nutmeg, and salt.
3. 3.
   Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
4. 4.
   Reduce the heat to low and continue cooking, stirring occasionally, for about 30-40 minutes or until the pudding thickens to a creamy consistency.
5. 5.
   Remove from heat and let the pudding cool slightly.
6. 6.
   Serve the Belizean Corn Pudding warm or chilled, garnished with freshly grated coconut if desired.

Treat your ingredients with care...

• Corn kernels — Use fresh corn kernels for the best flavor. If fresh corn is not available, you can use frozen corn kernels.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a creamier texture, strain the blended corn mixture before cooking to remove any fibrous bits.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Sprinkle a dash of ground cinnamon on top of the pudding before serving for an extra flavor boost.
• Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Leftover pudding can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Belizean Corn Pudding warm as a comforting dessert or chilled as a refreshing treat. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for added indulgence.

Presentation advice

To enhance the presentation, garnish the pudding with a sprinkle of ground cinnamon or freshly grated coconut. Serve it in individual dessert bowls or ramekins for an elegant touch.