INGREDIENTS

  • 3 1/4 cups corn (from 4 ears, reserve cobs)
  • 1 cup unsweetened coconut milk
  • 3 tablespoons dried sweetened coconut (optional)
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon (plus more, for top)

DIRECTIONS

  1. Scrape cobs with a knife over a bowl to extract "milk."
  2. Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).
  3. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
  4. Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.
  5. Pour into 6 custard cups and chill, uncovered, at least 30 minutes.After one hour, you must replace cover, and can keep inn fridge up to 3 days.
  6. Sprinkle with cinnamon before serving.