No-Bake Dominican Coconut Majarete Cups with Cinnamon and Fresh Lime Zest

Combine the corn kernels, coconut milk and whole milk in a blender and blend on high for a full 2 minutes, until the mixture is as smooth as you can get it.

Serves 6

Ingredients

• 4 cups fresh sweet corn kernels, from about 5 ears
• 2 cups full-fat coconut milk
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 cinnamon stick
• 1 strip lime zest, plus more finely grated for serving
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• Ground cinnamon, for dusting
• 1/3 cup toasted coconut flakes

Instructions

1. Combine the corn kernels, coconut milk and whole milk in a blender and blend on high for a full 2 minutes, until the mixture is as smooth as you can get it.
2. Set a fine-mesh sieve over a saucepan and pour the corn mixture through it, pressing firmly with a ladle and scraping the underside of the sieve until only dry pulp remains; discard the pulp.
3. Whisk the sugar, cornstarch and salt into the strained liquid until no lumps remain, then add the cinnamon stick and the strip of lime zest.
4. Set the pan over medium heat and cook, whisking constantly and scraping the corners, for 10 to 14 minutes — the mixture will stay thin for a long while and then thicken suddenly, so do not walk away.
5. Once it thickens to the consistency of a loose pudding and large bubbles break the surface, cook 2 minutes more to remove any raw cornstarch taste.
6. Remove from the heat, fish out the cinnamon stick and lime zest strip, then stir in the vanilla and grated nutmeg.
7. Divide the hot pudding among six small glasses or cups, tapping each one on the counter to settle the surface flat.
8. Let the cups cool to room temperature uncovered, about 45 minutes, then refrigerate for at least 3 hours or overnight until fully set and cold.
9. Just before serving, dust each cup heavily with ground cinnamon, add a pinch of toasted coconut flakes and finish with a shower of freshly grated lime zest.
10. Majarete is the Dominican Republic's most beloved corn dessert, traditionally made in June and July when the fresh corn harvest peaks and sold from carts in cups exactly like these. The classic version leans on cinnamon and nutmeg alone; the lime zest here is a modern coastal touch that cuts the richness and keeps it feeling like a summer dessert rather than a winter one. Straining the corn is the step people are tempted to skip, and it is the one that matters most — it is the difference between silky and gritty.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 5g
• Fat: 16g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 33g
• Sodium: 220mg