Sweet Corn and Coconut Baked Pudding (Brazilian-Inspired)

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch (20x20 cm) baking dish or a similar-sized round baking dish.

In a blender, combine the drained sweet corn, coconut milk, sweetened condensed milk, eggs, cornstarch, vanilla extract, and salt. Blend until the mixture is smooth and well combined, about 1-2 minutes. Scrape down the sides as needed.

Pour the corn mixture into the prepared baking dish.

Bake for 45-55 minutes, or until the edges are set and lightly golden, and the center is mostly firm with a slight jiggle. A knife inserted near the center should come out mostly clean.

Remove the pudding from the oven and let it cool completely on a wire rack. Once cooled, cover it and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set and chill.

Before serving, sprinkle the top with unsweetened shredded coconut. Slice and enjoy this creamy Brazilian dessert.