Dominican Corn Pudding (vegan)

Country: Dominican Republic

Serves 4-6

2 cups frozen corn

4 cups milk

1 can coconut for milk

1 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

In a saucepan cook corn in 2 cups of milk on medium heat, do not boil.

Using a blender, combine the cooked corn with the cooking milk, and half the milk. Pass through a medium mesh strainer, add the rest of the milk, coconut milk, sugar and the vanilla and bring to a boil. Reduce to a simmer, add the cinnamon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once and pour the pudding into individual cups or serving bowl, place plastic wrap on the surface of each pudding. Dust with ground cinnamon before serving.  Serve at room temperature