Dominican-Style Sweet Corn Pudding with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, sweet corn pudding enriched with creamy coconut milk and warm spices, perfect as a comforting dessert or side dish. This Caribbean recipe, ready in about 65 minutes, layers fresh corn kernels, coconut milk, and whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Caribbean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 3 cups fresh corn kernels until coarsely ground but still slightly chunky.
  2. Step 2: In a large mixing bowl, whisk together 1 cup coconut milk, 1/2 cup whole milk, 1/2 cup granulated sugar, 3 large eggs, and 4 tbsp melted unsalted butter until smooth.
  3. Step 3: Stir in 1/2 cup all-purpose flour, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp salt, and the ground corn kernels. Mix until fully combined.
  4. Step 4: Pour batter into a greased 8x8-inch baking dish. Bake for 45-50 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  5. Step 5: Let cool slightly before serving this tender, creamy pudding that pairs sweet corn with tropical coconut richness.

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