Venezuelan Majarete: Creamy Coconut & Corn Pudding

Combine the corn kernels, coconut milk, panela (or brown sugar), 1/2 teaspoon ground cinnamon, and salt in a large blender. Blend until very smooth, about 2-3 minutes. You may need to do this in batches depending on your blender size.

Strain the corn mixture through a fine-mesh sieve into a large saucepan, pressing firmly on the solids with a spoon or spatula to extract as much liquid as possible. Discard the solids.

In a small bowl, whisk together the cornstarch and cold water until no lumps remain. This creates a cornstarch slurry.

Place the saucepan with the strained corn mixture over medium heat. Bring to a gentle simmer, stirring constantly to prevent sticking. Once simmering, slowly whisk in the cornstarch slurry.

Continue to cook over medium heat, stirring constantly, for 15-20 minutes, or until the mixture thickens considerably and coats the back of a spoon. It should be a thick pudding consistency.

Pour the majarete into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until thoroughly chilled and set.

Before serving, sprinkle generously with the remaining 1 tablespoon of ground cinnamon.