Preparation

to thresh the green corn, cut the grains close to the cob. beat them in a blender with the milk and pass them through a sieve, squeezing well. place in a pan with the young milk and bring to the heat, stirring until you get a very thick cream. add coconut milk, stir a little more and remove from heat. pour into a rectangular refractory container (20 x 30 cm) and refrigerate. sprinkle cinnamon powder, cut into lozenges and serve next.

Ingredients

  • • 10 ears of green corn
  • • powdered cinnamon for sprinkling
  • • 1 glass (200 ml) of coconut milk
  • • 1 can of condensed milk
  • • 2 cups (tea) of milk