(Filipino Coconut Pudding)
2 cans coconut milk
1 can sweetened condensed milk
¾ cup evaporated milk
½ cup white sugar
1 can of sweet corn (whole kernel or cream)
¾ cup grated cheese
2 cups cornstarch mixed in 4 cups of water
Peanuts or coconut flakes, for serving
Mix all ingredients before heating, except for the cornstarch and water mixture.
Transfer to a large stockpot and cook over medium heat, stirring constantly. Adjust the heat as necessary depending on stovetop, constantly stirring, to ensure bottom doesn’t burn. Once the pudding begins to boil, reduce heat to medium or low and add the cornstarch water mixture. Continue stirring to avoid burning, until the pudding is too heavy to mix or becomes gelatinous. Taste to ensure cornstarch has cooked out of pudding, then remove from heat.
Transfer pudding immediately to a 9x13-inch pan (or containers of choosing). The pudding cools fast, so do this quickly and make sure pudding is flat in the pan or container. Slice to serve. Top with more cheese, peanuts or coconut flakes.
RECIPE by Jezreel Mulit, Filipino first-grade teacher at Mott-Regent Public School.
