I remembered there was a period where boiled corn kernels seasoned with salt and sugar served in plastic cups were sold in every corner of the malls. They were so popular. Little white cups with weakly plastic spoons.
At home, the boiled corn dessert is prepared with freshly grated coconut. So simple, but delicious! Great to be served warm, or cold.
As with other dessert made from freshly uncooked grated coconut, it doesn’t last long. Should be served within hours of making.
Best to use fresh corn. Boil the corns and add some salt into the water. When canned kernels are used, discard the liquid that comes with the corn and rinse the kernels quickly with cold water. Pat dry.
Remove cooked kernels from cob using a sharp knife.
Combine salt, sugar and kernels in a bowl. Top with freshly grated coconut.
Too easy that it annoys you and I shouldn’t really be blogging about it? The point that I want to make is that simple things can be beautiful too. And I just want to brag about my newest photography trick, backlighting with simple bed sheet trick
Corn and Coconut Dessert
1 kg fresh corn on cobs, or 350 g fresh whole kernel corn
100 g grated coconut
2 tbsp sugar
1 tsp salt, plus 1 tbsp for boiling corn
Drop corns in a pot of salted boiling water. Cook for 15 minutes. Remove and let cool.
Using a sharp knife, cut the kernels off the cob.
Mix corn kernels with grated coconut, sugar and salt.
Refrigerate until ready to serve.