Dominican-Style Sweet Corn Pudding with Coconut Milk
A moist, sweet corn pudding enriched with creamy coconut milk and warm spices, perfect as a comforting dessert or side dish. This caribbean-inspired desserts ready in about 65 minutes layers (about 4 ears) fresh corn kernels, coconut milk, 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 "Plan a meal with the AI" 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.
Ingredients
- 3 cups (about 4 ears) fresh corn kernels
- 1 cup coconut milk
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 4 tbsp melted unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 3 cups fresh corn kernels until coarsely ground but still slightly chunky.
- 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.
- 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.
- 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.
- Step 5: Let cool slightly before serving this tender, creamy pudding that pairs sweet corn with tropical coconut richness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dominican-Style Sweet Corn Pudding with Coconut Milk take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Dominican-Style Sweet Corn Pudding with Coconut Milk?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Dominican-Style Sweet Corn Pudding with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dominican-Style Sweet Corn Pudding with Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dominican-Style Sweet Corn Pudding with Coconut Milk?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
