Coconut milk and corn pudding

Saw a post by foxyfolksy a while back. Remembered my grandma used to made it. Manage to find grandma recipe. I decided to give it a try. Similar ingredients but hers with pandan and gelatine powder to make it thicker.

Grandma added desiccated coconut into the batter.  As I cannot find pandan leaf, I omitted it.


400 ml coconut milk 
380 ml evaporated milk
300 ml condensed milk
120 g corn flour
100 g corn kernels, drain and set aside
40 g desiccated coconut
6 Tsp gelatine powder
oil for greasing and a round tray


Grease a round tray with oil and set aside. Combined coconut milk, evaporated milk and condensed milk in a saucepan. Bring to a boil medium heat; stir just simmering.  Add in corn flour and gelatine powder, stirring until no lumps and smooth. Next add kernels and desiccated coconut. Stir to mix in well.

Removed from heat and pour into prepared tray. Knock gently to get rid of any bubbles and let cool down. Once cool down refrigerate for 6 hours. Preferably over night to set the pudding. 

Note: I prefer more corn in it to make it crunchy. You can use less kernels and omit desiccated coconut in it. You might like to toast your desiccated coconut and sprinkle on it.