Cocada with Fresh Corn

1. 1

   In a heavy saucepan, combine the sugar, vanilla bean, and coconut milk.

2. 2

   Simmer over moderate heat until the sugar dissolves.

3. 3

   Add the shredded coconut and cook for 7 to 8 minutes to extract the flavors.

4. 4

   Pour in the milk, bring to a boil, reduce the heat, and simmer, stirring often, for about 20 minutes, until the mixture thickens.

5. 5

   Remove from the heat and add the corn kernels.

6. 6

   Whisk in the egg yolks.

7. 7

   Turn the cocada into a bowl and refrigerate for 2 hours.

8. 8

   Before serving, beat the egg whites until stiff and glossy.

9. 9

   Fold the whites into the custard mixture.

10. 10

    Turn into a serving dish and sprinkle with the toasted coconut.

No additional tips available.