What You Need
Makes 4 servings, each 1/2 cup
Kernels from 2 ears of corn (do not use canned corn)
1 cup milk (I used soy)
1/2 cup coconut cream (To get the cream, refrigerate a can of coconut milk for several hours. When you open the can, there will be a layer of cream before the liquid. If the layer does not harden entirely, don’t worry. It will turn out even if using the coconut milk)
1 tsp vanilla extract
1/2 cup packed brown sugar
Place corn, milk, and coconut milk in a large saucepan, cover with a lid, and turn on heat to medium high. As soon as the mixture starts to boil, turn it to medium-low and let it simmer 10-15 minutes (with the lid on).
Cool & Blend
Let cool completely. You can even put it into the refrigerator to get it especially cold. Place mixture into a high speed blender along with vanilla and brown sugar. Blend until the mixture is very creamy and smooth (no chunks of corn).
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